Ingredients:
Serves 2
200g gigli
40g wild garlic leaves
15g basil leaves or flat-leaf parsley
30g pine nuts
35g parmesan, finely grated
50ml extra virgin olive oil
½ lemon, juiced
Salt and black pepper
Method:
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Blanch the wild garlic leaves in boiling water for about 10 seconds until just wilted, then transfer immediately to cold water to cool. Drain and squeeze out any excess moisture.
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Toast the pine nuts in a dry frying pan over medium heat for a few minutes until lightly golden and fragrant.
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In a small food processor or blender combine the wild garlic, basil, toasted pine nuts, parmesan, lemon juice and a pinch of salt. Blend briefly, then slowly drizzle in the olive oil until you have a loose pesto. Taste and adjust with a little lemon juice, salt and pepper.
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Cook the fusilli according to packet instructions until al dente, reserving a small mug of pasta cooking water before draining.
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Add the pesto to the pasta with a splash of the reserved pasta water and toss until the pasta is evenly coated. Serve with extra pine nuts and a drizzle of extra virgin olive oil.
