Tagliatelle with wild garlic pesto, asparagus & petite pois.

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Spring is definetly in the air , yipee !!! Not only for the sunshine and longer bright evenings but for the wonderful produce that come with it . Wild garlic and asparagus , every thing is bright, green and fresh ! With some added vitamin D !
Wild garlic is just starting to flower now so if your going to forage do it now as the leaves are still tender . Once they are bitter , not so nice . I love adding them to a salad , delicious with vine tomatoes and burrata and in a pesto served with pasta, and delicious with grilled meats especially lamb . Tossed in warm new season baby potatoes, smothered on grilled sour dough with Parma ham and shavings of Parmesan . Get foraging !!

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Tagliatelle with wild garlic pesto, asparagus & petite pois.

Ingredients.

1 tblsp extra virgin olive oil. 12oz /350g Homemade tagliatelle or good dried.
1 courgette.
8oz/ 225g asparagus
4oz/110g Petite pois.
1-2 tblsp Wild garlic pesto .
4oz/110g baby spinach leaves.
Sea salt/ground black pepper.

Method.
Bring a large pot of salted water to a boil .
Slice courgette into very thin strips using a mandolin or spiraliser, similar to spaghetti. Prepare asparagus by removing woody end then slice in 2- 3″ pieces .
Heat olive oil in a deep sauté pan , add asparagus cook for about 2 min until just tender. Add peas, courgettes and spinach . Cook until spinach has just wilted . You want the vegetables to stay nice and green . Season well . Add pesto , as much as you like depending on your taste. Drain cooked pasta and add to sauté pan . Toss gentle to coat pasta . Serve in warmed bowls garnished with wild garlic buds and shavings of Parmesan .

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