Fri, 21 March 2025
Serves 4
Ingredients
For the pesto:
• 50g wild garlic leaves, washed and roughly chopped
• 30g whole almonds, lightly toasted
• 50g Parmesan, finely grated
• 100ml extra virgin olive oil
• Juice of ½ lemon
• Salt and freshly ground black pepper
For the pasta:
• 350g dried spaghetti
• 250g baby new potatoes, peeled and cut into small chunks
• 150g green beans, trimmed and halved
Method
1. Bring a large pot of salted water to the boil. Add the potatoes and cook for 5 minutes. Add the spaghetti and cook according to the packet instructions, adding the green beans for the final 3–4 minutes.
2. While that’s cooking, make the pesto. In a food processor, blitz the almonds until finely chopped. Add the wild garlic, Parmesan, and a pinch of salt, then blend while slowly pouring in the olive oil. Stir in the lemon juice, then taste and adjust seasoning.
3. Reserve a mugful of pasta water, then drain the spaghetti, potatoes, and beans. Return to the pot and stir through the pesto, loosening with pasta water as needed to create a silky sauce.
4. Serve immediately, with extra Parmesan and a final drizzle of olive oil.
