Spaghetti with wild garlic and walnut pesto
4 servings
30 minutes
Spaghetti with wild garlic and walnut pesto is an exquisite recipe infused with the spirit of Italian cuisine but with an unexpected wild twist. Wild garlic, known for its fresh garlic aroma, combined with roasted walnuts creates a rich, slightly nutty flavor of pesto. Olive oil adds smoothness while pecorino romano cheese contributes a tangy note. A light lemon accent brightens the dish, making it truly spring-like. This recipe is a great choice for those wanting to experience Italian classics in a new light.
1
Blanch the ramson greens in salted boiling water for 10 seconds. Use a slotted spoon or sieve to transfer to a bowl of ice water; drain in a colander, let the water drip, and squeeze.
- Wild garlic (ramson): 120 g
- Coarse salt: to taste
2
Bring water to a boil in a pot again and cook the spaghetti, stirring occasionally, until al dente; drain in a colander, reserving 1 cup of the cooking water.
- Spaghetti: 360 g
3
Meanwhile, chop the onions and ramsons stems with walnuts in a blender.
- Wild garlic (ramson): 120 g
- Roasted walnuts: 25 g
4
Add wild garlic greens, olive oil, and 2 tablespoons of Pecorino cheese; blend until it reaches a paste-like consistency. Sprinkle with salt.
- Wild garlic (ramson): 120 g
- Olive oil: 0.3 glass
- Grated Pecorino Romano: 2 tablespoons
- Coarse salt: to taste
5
Mix spaghetti, ½ cup of the cooking water, with pesto; add more cooking water if needed. Serve topped with cheese and a slice of lemon.
- Spaghetti: 360 g
- Lemon: 1 piece
- Grated Pecorino Romano: 2 tablespoons
