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The recipe I half followed uses all the same ingredients as the one Cazakstan posted but with the addition of a bit of lemon juice which I think added to it. I wouldn't stick too rigidly to the quantities, you'll know when it's right.
If you've not made it before, rest assured that it's not as brutally garlicy once it's been cooked through with pasta. I had a tiny bit raw whilst we were making it and was tasting garlic for the rest of the day, had a massive bowl of it once cooked and was fine!
ltc
Loads of wild garlic round here, just been using it in salads - got a recipe for the pesto?