Description
A vibrant green pasta made with fresh wild garlic, toasted pistachios, olive oil, and lemon, tossed with spaghetti for a silky and nutty seasonal dish.
Ingredients
Scale
- 400 grams dry spaghetti
- 100 grams fresh wild garlic leaves, washed and dried
- 80 grams shelled pistachios, lightly toasted
- 60 grams grated hard cheese
- 1 small garlic clove
- 1 medium lemon, zest and juice
- 120 milliliters olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the spaghetti and cook for 8 to 10 minutes until al dente according to package instructions.
- While the pasta cooks, add wild garlic leaves, toasted pistachios, grated hard cheese, garlic clove, lemon zest, lemon juice, salt, and black pepper to a food processor.
- Pulse while slowly streaming in olive oil until a smooth but slightly textured pesto forms.
- Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
- Toss the hot pasta with the pesto, adding small splashes of reserved pasta water as needed to loosen and coat evenly.
- Taste and adjust seasoning if needed, then serve immediately with extra grated cheese if desired.
Notes
- Lightly toast pistachios to enhance their nutty flavor.
- Blend pesto quickly to maintain a bright green color.
- Reserve pasta water to adjust sauce consistency.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top for up to two days.
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 3g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 15mg
