Tagliatelles with bear's garlic pesto
Bear’s garlic is also known as wild garlic, wood garlic or broad-leaved garlic. Considered a magical plant in ancient times, bear’s garlic possesses all the properties of cultivated garlic.
Ingredients for 4 people
- 400 g fresh tagliatelles
- 150 g bear’s garlic leaves
- 60 g pine nuts
- 100 g grated Parmesan
- 6 cl olive oil
- Salt and pepper
- 1 dash of lemon juice
Prepare the pesto: put the bear’s garlic leaves with the Parmesan, pine nuts and lemon juice in a mixer. Season with salt and pepper. Add the olive oil and mix to obtain a creamy mixture. If the texture is too thick, add more oil.
Cook the fresh tagliatelles in a large amount of salted water for 5 mns. Drain. Arrange the fresh tagliatelles in each plate and top with a tablespoon of pesto and a few shavings of Parmesan.
The chef's trick
To keep your pesto bright green, add a few ice cubes to the mixer to set the colour.