Creamy Wild Garlic and Lemon Pasta with Toasted Pine Nuts

Instructions

1. 11

   Cook the pasta according to package directions in a large pot of salted water until al dente. Reserve about 1/2 cup of pasta water before draining.

2. 22

   While the pasta is cooking, toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. Be careful not to burn them. Set aside.

3. 33

   Wash the wild garlic thoroughly and pat dry. Roughly chop it.

4. 44

   In a large skillet or pan, heat the olive oil over medium heat. Add the chopped wild garlic and sauté for 1-2 minutes until it wilts and becomes fragrant.

5. 55

   Pour in the heavy cream and bring to a gentle simmer. Add the lemon zest and about half of the lemon juice. Stir well.

6. 66

   Add the drained pasta to the skillet with the wild garlic cream. Toss to coat evenly. Stir in the grated Parmesan cheese. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

7. 77

   Season with salt and freshly ground black pepper to taste. Add more lemon juice if you prefer a tangier flavor.

8. 88

   Serve immediately, garnished with the toasted pine nuts and an extra sprinkle of Parmesan cheese if desired.