Penne with Wild Garlic Pesto

Toast the pistachios on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pistachios to a bowl.

• 1 ⁠½ Tbsp Pistachios, roasted (w/o shells)

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Penne, whole grain

Transfer the wild garlic and olive oil to the bowl with the pistachios.

• 3.5 oz Wild Garlic
• 1 ⁠½ Tbsp Olive oil

Add the thyme and blend with an immersion blender until creamy.

• 1 twig of Thyme, fresh (~ 0.1 oz)

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta and mix well. Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!