Wild Garlic Pesto Rigatoni

To serve 4-6 people.

INGREDIENTS

Rigatoni Pasta - 500g

Wild Garlic - 2 handfuls (250g)

Lemon - 1 medium sized

Garlic - 1 clove

Parmesan - 100g

Hazelnuts - 100g

Cashew Nuts - 100g

Extra virgin Olive Oil - about 100ml

INSTRUCTIONS

1. Start by laying the Cashews and Hazelnuts on a baking tray, and placing them in the oven set to 180 degrees.

2. Bake the Nuts for around 10 minutes, until they start to go lightly brown.

3. Remove the Nuts, and allow them to cool down.

4. Then, finely dice up a clove of Garlic, add it to a blender, along with 3-5 Tbsp of extra virgin Olive Oil.

5. Blend until the Garlic has gone, then add the Nuts.

6. Blend again for a few seconds, so the Nuts are coarsely ground.

7. Then, zest in a Lemon, and add the juice.

8. Wash, and dice up the Wild Garlic.

9. Add the Wild Garlic to the blender, along with around 70ml of extra virgin Olive Oil.

10. Blitz until we have a coarse Pesto.

11. Season and grate in the Parmesan.

12. Blitz again to mix in the Parmesan, taste and adjust for consistency, and seasoning.

13. Heavily season a saucepan of Water, bring to the boil, and add the Rigatoni.

14. Cook the Rigatoni for 2 minutes less than the cooking time on the packet.

15. Remove a cup of the Pasta cooking Water.

16. Drain the Pasta and add it to a saucepan, spoon in the Pesto, and add a good splash of the Pasta cooking Water.

17. Mix the Pasta and Pesto thoroughly, adjust the “Sauciness” with more Pasta Water, and/or, Pesto.

17. Finish with a grating of Parmesan, and serve.

Enjoy