Thoroughly wash and pat dry the wild garlic leaves.

About half of the Parmesan cheese

The prepared wild garlic leaves

About two-thirds of the olive oil

Half of the Parmesan cheese

Blend until you reach your desired consistency (smooth or slightly coarse).

Gradually add more olive oil if needed to make it smoother or looser.

Taste and adjust salt, pepper, or lemon juice if necessary.

Bring a large pot of water to a rolling boil.

Add a pinch of salt to the boiling water.

Add the tortiglioni to the pot.

Cook according to the package directions until 'al dente' (cooked through but still firm).

Before draining the pasta, reserve about 1/2 cup (120 ml) of the starchy pasta water.

Drain the tortiglioni well using a colander.

Return the drained tortiglioni to the warm pot or transfer it to a large serving bowl.

Add the desired amount of wild garlic pesto (you might have some leftover).

Toss well to ensure the pasta is completely coated with the pesto.

If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce and help it coat the pasta evenly.

Divide the pesto pasta between two plates.

Garnish generously with the remaining grated Parmesan cheese.

Serve immediately.