Farfalle with melted tomatoes and ramson nut pesto

Name: Farfalle with melted tomatoes and ramson nut pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 35 g Hazelnut kernels; 1 collar (approx. 40 g) Wild garlic; 40 g Parmesan cheese; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Farfalle pasta; 150 g cherry tomatoes; 2 Spring onions

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

35 g Hazelnut kernels
1 collar (approx. 40 g) Wild garlic
40 g Parmesan cheese
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Farfalle pasta
150 g cherry tomatoes
2 Spring onions

Directions

1
Chop the nuts, roast them in a pan without fat until golden brown, take them out and let them cool down. Wash wild garlic, dab dry and remove coarse stalks. Coarsely grate 20 g Parmesan cheese. Puree bear's garlic, grated Parmesan and 6 tbsp. olive oil in a universal chopper.
2
Fold in the nuts. Season with salt, pepper and 1 pinch of sugar. Prepare pasta in boiling salted water according to package instructions. Wash tomatoes and dab dry. Clean and wash spring onions and cut them diagonally into rings.
3
Heat 2 tablespoons of oil in a frying pan. Fry the tomatoes for about 2 minutes, turning them until they start to burst open. Fold in spring onions and season with salt and pepper. Drain the pasta, let it drain and put it back into the pot with the tomato vegetables.
4
Fold in the pesto, season to taste with salt, pepper and sugar and arrange everything on plates. Slice the rest of the Parmesan and sprinkle over it.