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Roast the pine nuts in a pan without fat, leave to cool.
Wash the wild garlic, dry and finely chop. Coarsely chop the pine nuts, finely grate the parmesan.
Purée everything with olive oil and a little salt and pepper using Braun’s MultiQuick 5V Fit hand blender with the blending shaft.
Attach the Spiralizer accessory to the hand blender and make carrot linguine.
Cook in salted water for 2-3 minutes, then strain off water.
Mix the pasta with the pesto and, if you like, add a few tomatoes.
Roast the pine nuts in a pan without fat, leave to cool.
Wash the wild garlic, dry and finely chop. Coarsely chop the pine nuts, finely grate the parmesan.
Purée everything with olive oil and a little salt and pepper using Braun’s MultiQuick 5V Fit hand blender with the blending shaft.
Attach the Spiralizer accessory to the hand blender and make carrot linguine.
Cook in salted water for 2-3 minutes, then strain off water.
Mix the pasta with the pesto and, if you like, add a few tomatoes.
