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🍝 Fettuccine with Fresh Wild Garlic Pesto

820 kcal · 30 min · 4 servings

Ingredients

• 80 g hazelnuts (chopped or pine nuts)
• 80 g wild garlic leaves
• 150 ml olive oil
• 40 g freshly grated parmesan
• salt
• pepper (from the mill)
• 400 g band noodles
• 4 wild garlic leaves

Instructions

1. 1. Thoroughly wash the wild garlic under running water.
2. 2. Shake the greens dry and cut them into coarse pieces.
3. 3. Roast the hazelnuts or pine kernels in a dry pan without oil until they are fragrant.
4. 4. Place the wild garlic and the roasted nuts into a blender or food processor.
5. 5. Blend the mixture into a fine paste.
6. 6. Add the olive oil and the grated Parmesan cheese gradually.
7. 7. Continue mixing until the pesto is creamy and smooth.
8. 8. Finally, season the pesto to taste with salt and pepper.
9. 9. Cook the fettuccine in a large pot with plenty of salted water until al dente (firm to the bite).
10. 10. Drain the pasta and reserve a little cooking water for the sauce.
11. 11. Toss the hot pasta directly in the bowl with the pesto.
12. 12. Alternatively, serve the pesto as a sauce poured over the drained pasta.
13. 13. Garnish the dish with a fresh wild garlic leaf.
14. 14. Serve the pasta immediately while warm.

Nutrition per serving

• kcal: 820
• Protein: 19 g · Fett/Fat: 51 g · Carbs: 72 g