1. In a large pot, bring about 5 liters of salted water to a boil. Wash the tomatoes thoroughly, halve them, remove the stems, and cut into pieces about 1 cm thick. Rinse the sugar snap peas and cut them diagonally in half. Wash the wild garlic as well.
2. Cook the pasta in the boiling salted water for about 10 minutes al dente. After about 9 minutes, add the sugar snap peas and cook them together until done.
3. In a pan, toast the pine nuts without fat for approximately 2 minutes until golden brown. In a tall container, puree the wild garlic, pine nuts, Parmesan, and olive oil to make a pesto. Season with salt and pepper.
4. Drain the pasta and sugar snap peas in a colander, reserving about one cup of the cooking water. Return the pasta and sugar snap peas to the pot and mix with the wild garlic pesto and tomatoes. Add a little cooking water if desired.
5. Plate the pasta with wild garlic pesto, sugar snap peas, and tomatoes and serve. Enjoy your meal! Tip: If you like, reserve some pine nuts and a little Parmesan. You can use these to decorate your pasta when serving.
Nutrition per serving
kcal: 590
Protein: 20 g · Fett/Fat: 30 g · Carbs: 62 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →