Wild Garlic Pesto Pasta Recipe with Gorgonzola Cheese
The season for wild garlic is short but truly magical. This wild garlic pesto pasta is the perfect fast spring/summer recipe. Cooking just 10 minutes with 10 minutes prep means it is a fast, vibrant and beautiful seasonal recipe.
Servings 2 Servings
Calories 1078kcal
Ingredients
- 175 g Short Pasta 6oz
- 50 g Wild Garlic 1½-2 Cups
- 20 g Fresh Parsley ⅓-½ Cup
- 1 Pinch Sugar
- ¼ teaspoon Black Pepper
- 35 g Parmesan Cheese ⅓ Cup
- 75 ml Extra Virgin Olive Oil ⅓ Cup
- 35 g Pine Nuts ¼ Cup
- 75 g Gorgonzola Cheese ¾ Cup
- Salt (for cooking the pasta plus extra to taste)
Instructions
- Bring a 20cm or 8" saucepan of salted water (I use 1½ teaspoons of water in a pan this size) and cook the pasta until it is al dente.
- Place a 20cm or 8" frying pan on a medium heat and toast the pinenuts for 2-3 minutes, then transfer them to a mini blender.
- Add the wild garlic, parsley, pinch of sugar, black pepper, parmesan cheese and olive oil and pulse to form a nice pesto. I like to transfer it to a pestle and mortar at this stage and give it a pounding to really get the oils flowing.
- Have a taste of the pesto and add more salt if required.
- Drain the pasta (reserving a little of the cooking water) and whilst it is steaming hot stir through the pesto, half of the gorgonzola cheese and a little of the pasta cooking water.
- Serve with the rest of the blue cheese as a garnish.
Nutrition
Serving: 1 | Calories: 1078kcal | Carbohydrates: 58g | Protein: 23g | Fat: 86g | Saturated Fat: 19g | Polyunsaturated Fat: 62g | Cholesterol: 43mg | Sodium: 1048mg | Fiber: 7g | Sugar: 2g
