Wild Garlic Pesto Pasta  - Deliciously Yorkshire

Ingredients

• 200g Yorkshire Pasta Penne Rigate
• 1 small onion
• A handful of wild garlic buds (or chopped stems)
• 100g oyster mushrooms, torn
• 1 courgette, halved and sliced
• 100g cooked green lentils (tinned or pre-cooked)
• Olive oil, for frying
• Salt and black pepper, to taste
• 1 large handful wild garlic leaves
• 30g cashew nuts
• 10g pistachios
• 30g Parmigiano Reggiano
• Small handful of fresh basil leaves
• 1–2 tbsp lemon juice
• 4–5 tbsp extra virgin olive oil
• 2–4 tbsp pasta water
• Salt