Tortiglioni with Wild Garlic Almond Pesto

Instructions

1. Prepare Pesto Ingredients

   • Thoroughly wash and pat dry the wild garlic leaves.

   • Have the following ingredients ready:

     • Almonds

     • Olive oil

     • Lemon juice

     • Salt

     • Pepper

     • About half of the Parmesan cheese

2. Make the Pesto

   • Combine the following ingredients in a food processor or blender:

     • The prepared wild garlic leaves

     • Almonds

     • About two-thirds of the olive oil

     • Lemon juice

     • Salt

     • Pepper

     • 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.

3. Cook the Pasta

   • 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).

4. Reserve Water & Drain Pasta

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

   • Drain the tortiglioni well using a colander.

5. Combine Pasta and Pesto

   • 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.

6. Serve

   • Divide the pesto pasta between two plates.

   • Garnish generously with the remaining grated Parmesan cheese.

   • Serve immediately.