Wild Garlic Pesto Pasta

Wild Garlic Pesto Pasta

Course Dinner


  • 2 portions of pasta
  • 75 g sundried tomato

For the pesto

  • 40 g wild garlic can swap 40g spinach + 1 clove of garlic
  • 30 g spinach
  • 40 g sunflower seeds
  • 4-5 tbsp olive oil
  • 1/4 tsp salt
  • Zest and juice of 1/2 lemon

To serve

  • Chilli flakes
  • Rocket


  • Put your pasta on to boil as per packet instructions. Roughly chop the sundried tomatoes and put to one side.
  • Add all of the pesto ingredients apart from the oil to a pestle and mortar or small blender and grind/blend until mostly smooth. Gradually add the oil until you reach your desired consistency. Loosen with more oil or a splash of water if needed and season to taste.
  • Drain the pasta and add back to the pot with the sundried tomatoes and pesto. Toss until the pasta is well coated, serve and top with rocket and chilli flakes if using. Enjoy!
Keyword pasta, pesto, spring

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