For the Schupfnudeln with wild garlic pesto, first prepare the Schupfnudeln according to this recipe (makes 6 servings).
For the pesto, wash the wild garlic and spin dry well. Chop coarsely. Toast the pine nuts without fat in a pan until fragrant. Using a blender or blitz chopper, finely puree all ingredients.
Drain the dried tomatoes and cut into fine strips.
Mix Schupfnudeln with wild garlic pesto and dried tomato strips and serve.