- 150 g wild garlic
- 60 g peeled almonds
- 60 g alpine cheese
- 1/16 l olive oil
- salt, pepper from the mill
- 400 g spaghetti
- oil, salt
- Parmesan cheese, wild garlic and cherry tomatoes for decoration
Rinse and clean the wild garlic and blanch it in hot water. Pour the water off and quench it. Slightly squeeze it to get rid of all the water. Roughly chop it and put it in a bowl together with the almonds, the alpine cheese and the olive oil. Purée it and taste it with salt and pepper.
Cook the spaghetti in boiling water (with salt and a shot of oil) until they are „al dente“. Pour the water off, quench them briefly and mix the noodels with the pesto. To serve it, screw the noodels with a meat fork and put them on a plate.
As decoration we recommend fresh wild garlic leafs, a cherry tomatoe cut in half, some grated Parmesan cheese and some drops of olive oil.
Bon appetit!» back