Wild Garlic Spaghetti

Roast the pine nuts without fat in a frying pan until golden brown. Now coarsely chop them in a hand mixer. Rinse the wild garlic, rub dry and cut off the leaves.

Add the wild garlic to the pine nuts in the hand mixer form and while mixing gradually add olive oil until the pesto has a nice creamy consistency. Season with salt and pepper.

Cook the spaghetti in enough salted water until al dente. Drain through a colander and mix with the pesto in a baking dish. Sprinkle with grated cheese and serve on the spot. Serve with a fresh, crisp seasonal salad.

Tip: Prepare pesto in advance: Fill in a screw-top jar, cover with a tiny bit of olive oil and keep in the refrigerator. Keeps so 4 to 6 weeks.

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