Spring is finally here. The woods are turning a bright, fresh green. This wild garlic pesto pasta is the perfect way to celebrate. It is light, vibrant, and ready in 20 minutes.
You will love the gentle garlic scent in your kitchen. It feels like a breath of fresh air. This meal is simple, healthy, and completely plant-based. Let’s get cooking!
Why You’ll Love This Recipe
This dish is a true spring winner. It uses fresh, seasonal ingredients for a bright flavor. You will love how fast it comes together. It is a healthy reset for your weekly menu.
Your family will enjoy the beautiful green color. It is budget-friendly if you find the garlic yourself. This wild garlic pesto pasta is pure comfort in a bowl. It feels special without any extra stress.
Simple Cooking Steps
Making this meal is very simple. You just boil your favorite pasta. While that cooks, you whiz up the pesto. Even if you are a beginner, you can do this easily.
A food processor does all the hard work. You just need to pulse and drizzle. The sauce becomes creamy and smooth in seconds. It is a foolproof way to eat well.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh wild garlic is the star here.
- 400g dried spaghetti or linguine
- 150g fresh wild garlic leaves, washed and dried
- 50g pine nuts, toasted
- 60ml extra virgin olive oil
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Reserved pasta cooking water as needed
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While the pasta cooks, place the wild garlic, toasted pine nuts, nutritional yeast, lemon juice, salt, and pepper into a food processor.
- Pulse the mixture until coarsely chopped, then slowly drizzle in the olive oil while processing until a smooth paste forms.
- Before draining the pasta, reserve approximately 100ml of the starchy cooking water.
- Drain the pasta and return it to the pot or a large mixing bowl.
- Add the wild garlic pesto to the pasta and toss thoroughly, adding small amounts of reserved pasta water to reach the desired creamy consistency.
- Serve immediately, garnished with additional toasted pine nuts if desired.
Best Ways to Enjoy It
Serve this in big, warm bowls. Add a sprinkle of toasted pine nuts. It is lovely for a quick weeknight dinner. Pair it with a simple side salad.
Set the table and enjoy this fresh meal. You can add a few chili flakes for heat. It is perfect for a relaxed evening at home. Your family will ask for seconds!
Storage & Reheating
Keep leftovers in the fridge for three days. You can also freeze the pesto by itself. Reheat gently with a splash of water. This keeps the vibrant green color fresh.
It makes a great lunch the next day. Do not overheat the pesto in the microwave. High heat can make the garlic taste bitter. A gentle warm-up is all you need.
Recipe Tips
- Toast your pine nuts for a deep nutty flavor.
- Do not skip the reserved pasta water.
- It makes the sauce extra creamy and smooth.
- Use a high-quality extra virgin olive oil.
- If you forage, wash the leaves very well.
- Add a squeeze of extra lemon for brightness.
- Pulse the pesto instead of blending to keep texture.
Ways to Switch It Up
- Use walnuts if pine nuts are too pricey.
- Swap for gluten-free pasta if needed.
- Add a pinch of red pepper flakes for heat.
- In summer, swap wild garlic for fresh basil.
- Stir in some cherry tomatoes for extra color.
Common Questions
Can I use regular garlic?
Yes, you can substitute the wild garlic. Use 150g of spinach and one garlic clove. It will still be delicious and green.
Is this recipe kid-friendly?
Absolutely! Kids often love the “green monster” color. The flavor is milder than raw bulb garlic. It is a fun way to eat greens.
Where do I find wild garlic?
Look in shaded, damp woodlands during the spring. It smells strongly of garlic and onions. Always be 100% sure of your identification before eating.
I hope this fresh spring pasta brings a smile to your face. It is such a joy to cook with seasonal greens. Enjoy every vibrant bite with your loved ones!
— Lidia
Vegan Wild Garlic Pesto Pasta
Ingredients
- 400 g dried spaghetti or linguine
- 150 g fresh wild garlic leaves, washed and dried
- 50 g pine nuts, toasted
- 60 ml extra virgin olive oil
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Reserved pasta cooking water as needed
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While the pasta cooks, place the wild garlic, toasted pine nuts, nutritional yeast, lemon juice, salt, and pepper into a food processor.
- Pulse the mixture until coarsely chopped, then slowly drizzle in the olive oil while processing until a smooth paste forms.
- Before draining the pasta, reserve approximately 100ml of the starchy cooking water.
- Drain the pasta and return it to the pot or a large mixing bowl.
- Add the wild garlic pesto to the pasta and toss thoroughly, adding small amounts of reserved pasta water to reach the desired creamy consistency.
- Serve immediately, garnished with additional toasted pine nuts if desired.
