Tortiglioni with Wild Garlic Almond Pesto

Name: Tortiglioni with Wild Garlic Almond Pesto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 180 grams Tortiglioni; 100 grams Wild Garlic; 50 milliliters Olive Oil; 30 grams Almond; Juice of Half a Lemon; 30 grams Parmesan (Grated); Salt; Black Pepper

20 min·88 Views

Flora Petrova

352 Recipes

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.

Allergens

Halal

1,352kcal

2 Portions · 808 g

Protein

42 g

Carbohydrates

129 g

Fat

71 g

Fiber

12 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Tortiglioni180 grams
Wild Garlic100 grams
Olive Oil50 milliliters
Almond30 grams
Juice of Half a Lemon
Parmesan (Grated)30 grams
Salt
Black Pepper

Prepare Pesto Ingredients

1
Thoroughly wash and pat dry the wild garlic leaves.

Pepper

2
About half of the Parmesan cheese

Combine the following ingredients in a food processor or blender

3
The prepared wild garlic leaves

Almonds

4
About two-thirds of the olive oil

Pepper

5
Half of the Parmesan cheese
6
Blend until you reach your desired consistency (smooth or slightly coarse).
7
Gradually add more olive oil if needed to make it smoother or looser.
8
Taste and adjust salt, pepper, or lemon juice if necessary.

Cook the Pasta

9
Bring a large pot of water to a rolling boil.
10
Add a pinch of salt to the boiling water.
11
Add the tortiglioni to the pot.
12
Cook according to the package directions until 'al dente' (cooked through but still firm).

Reserve Water & Drain Pasta

13
Before draining the pasta, reserve about 1/2 cup (120 ml) of the starchy pasta water.
14
Drain the tortiglioni well using a colander.

Combine Pasta and Pesto

15
Return the drained tortiglioni to the warm pot or transfer it to a large serving bowl.
16
Add the desired amount of wild garlic pesto (you might have some leftover).
17
Toss well to ensure the pasta is completely coated with the pesto.
18
If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce and help it coat the pasta evenly.