#MeatfreeMonday – Wild garlic pesto pappardelle

by Sarah Preece

It’s official, the season has changed and as we jump into spring with hop in our step we can start to find delicious wonders growing wildly. March is a great month to start picking wild garlic, it will grow throughout spring and its delicious flavours should definitely be harvested and utilised. Today we have a simple pesto pasta recipe from Delicious Magazine:

Ingredients

Olive oil for frying
100g ’nduja, skin removed, finely chopped
50g fresh breadcrumbs
500g fresh pappardelle pasta or 400g dried pappardelle pasta
For the pesto
Large handful wild garlic
Medium bunch fresh mint
Large bunch fresh basil
60g parmesan, grated, plus extra to serve
80ml extra-virgin olive oil
Juice 1 lemon, plus extra to serve

Method

01. Bring a large pan of water to the boil. In a mini food processor, whizz all the pesto ingredients, then taste, season and set aside. (Or chop the garlic and herbs, then grind it all in a large pestle and mortar.)
02. Heat a glug of oil in a medium frying pan over a high heat, add the ’nduja, then fry for 3-4 minutes, stirring, until it starts to melt and bubble. Add the breadcrumbs to the pan and cook for a further 2-3 minutes until crispy, then turn off the heat.
03. Meanwhile, add the pasta to the boiling water and cook according to the packet instructions until just al dente (2-3 minutes for fresh pasta, 8-9 minutes for dried). Drain, then return to the pan. To serve, stir the pesto into the pasta and scatter the crispy ‘ndjua breadcrumbs on top. Sprinkle with extra parmesan and lemon juice, if you like.

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