Thoroughly wash and pat dry the wild garlic leaves.
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Flora
139 recipes
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
5 min
Cooking
15 min
180 grams
100 grams
50 milliliters
30 grams
30 grams
Flora
139 recipes
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
5 min
Cooking
15 min
Flora
139 recipes
14 Views
4 weeks ago
Translated
Enjoy the vibrant, seasonal taste of spring with this delicious Tortiglioni pasta tossed in a homemade Wild Garlic and Almond Pesto. Quick to prepare and bursting with fresh, garlicky flavour from the wild garlic, complemented by almonds, a squeeze of lemon, and grated Parmesan. A perfect easy weeknight meal.
None
Easy
20 min
Spiciness
None
Difficulty
Easy
Time
20 min
Preparation
5 min
Cooking
15 min
180 grams
100 grams
50 milliliters
30 grams
30 grams
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.
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