Fresh pasta with wild garlic pesto and roasted pine nuts

Ingredients for 2 portions:

For the pasta:

• 200 g pasta (tagliatelle or linguine)
• 1 handful of green asparagus or mangetout
• 1 tbsp pine nuts or walnuts
• Some parmesan for sprinkling

For the wild garlic pesto:

• 1 bunch of fresh wild garlic (approx. 50-70 g)
• 30 g grated Parmesan cheese
• 30 g pine nuts
• 80 ml olive oil (high quality)
• 1 small squeeze of lemon juice
• salt and pepper

Preparation:

• Toast the pine nuts in a pan without oil until golden brown. Set aside.
• For the pesto: Roughly chop the wild garlic, mix with the roasted seeds, Parmesan, olive oil and lemon juice in a blender or with a hand blender until creamy. Flavour with salt and pepper.
• Cook the pasta, adding the chopped asparagus to the cooking water for the last 3 minutes if necessary.
• Drain, reserving half a cup of the pasta water.
• Mix the pasta with the wild garlic pesto - add a little pasta water if necessary to make it creamy.
• Serve on plates and top with the remaining pine nuts and parmesan.