frugal cooking

Pasta with Wild Garlic Pesto

250g of left over chicken
200g pasta penne (or make your own nettle tagliatelle from the recipe on Fay’s Home Page)
500g Wild garlic leaves – washed (or half Ramson and half other herb/spinach)
Olive Oil to taste
100g Parmesan Cheese
150g Pine Nuts (optional)
Lemon Juice and Zest


Using a pestle and mortar grind down the Garlic Leaves with the olive oil and season
Add the cheese and lemon juice and zest
Cook the pasta as per packet instructions drain and stir through the pesto sauce

Top with cooked chicken and serve.

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