Wild Garlic Tagliatelle
INGREDIENTS
- 400g tagliatelle
- 80g wild garlic leaves
- 40g toasted pine nuts
- 1 lemon, zest only
- 5 tbsp olive oil
- 2 tbsp nutritional yeast
- Sea salt
- Black pepper
NUTRITION
Per serving
470
Calories
13g
Protein
70g
Carbs
15g
Fats
METHOD
1
Wash the leaves
Soak the wild garlic in cold water and pat dry. Reserve a few small leaves for garnish.
2
Make the pesto
Pulse wild garlic, pine nuts, lemon zest, oil, yeast and salt to a coarse pesto.
3
Cook the pasta
Boil tagliatelle in well-salted water until just al dente.
4
Toss off the heat
Drain pasta, return to the pan off the heat and toss with the pesto. Serve with reserved leaves on top.
VEG.ARMY TIP
Wild garlic is at its peak from March to May. After that, replace with one garlic clove plus extra basil.
