1
Prepare the Ingredients. Wash and prepare the wild garlic leaves. Measure out the pasta, cheese, pine nuts, olive oil, and prepare the garlic clove. Zest and juice the orange.
2
Cook the Pasta. Boil water in a large pot, add a pinch of salt, and cook the rigatoni until al dente, following the package instructions. Once cooked, drain the pasta and set it aside, reserving a bit of the pasta water.
3
Make the Wild Garlic Pesto. In a food processor, combine the wild garlic leaves, pine nuts, grated Parmigiano-Reggiano, the garlic clove and about half the olive oil. Blend in short bursts, then pour in the rest of the oil in a thin stream with the motor running, until it comes together as a coarse paste rather than a puree. A long grind warms the leaves and turns the colour from green to khaki. Season with salt and pepper.
4
Combine Pasta and Pesto. In a large mixing bowl, combine the cooked pasta with a generous amount of the wild garlic pesto. Add a bit of reserved pasta water to help the sauce coat the pasta evenly. Mix in the orange zest and juice, adjusting the quantities to suit your taste.
5
Serve and Garnish. Transfer the pasta to serving bowls. Grate additional Parmigiano-Reggiano cheese over the top. Serve immediately, recommending a glass of red wine for an enhanced dining experience.