Wild Garlic Pesto Pasta 

Main courseServes 2

A true celebration of spring, this Wild Garlic Pesto Pasta recipe from the team at The Yorkshire Pasta Co showcases the vibrant, punchy flavours of wild garlic in a delicious homemade pesto. Creamy, bright and fresh, thanks to the abundance of it growing in hedgerows at this time of year, this simple dish uses fried wild garlic buds, onions, and oyster mushrooms to bring texture and an earthy depth of flavour when paired with Yorkshire Pasta’s award-winning Penne Rigate pasta. For more recipe inspiration and to buy their range online visit www.yorkshirepasta.co.uk Recipe curtesy of @dan_the.mushroom_man

Ingredients

For the pasta

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

For the wild garlic pesto

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

Method

  1. For the pesto, combine the wild garlic leaves, cashews, pistachios, Parmesan, basil, lemon juice, and a pinch of salt to a food processor, and blend, gradually adding olive oil until smooth. Add pasta water to reach your desired consistency. Taste and adjust seasoning or lemon as needed.
  2. Bring a large pot of salted water to the boil and cook the Yorkshire Pasta Penne until al dente (approx. 10–12 minutes). Reserve a cup of pasta water, then drain.
  3. While the pasta cooks, heat a little olive oil in a large frying pan and sauté the onions over medium heat until softened, then add the wild garlic buds and oyster mushrooms. Cook for 5–7 minutes. Add the courgettes and cooked lentils and stir for another 3 minutes. Season with salt and pepper.
  4. Add the drained pasta to the pan of veg and toss well. Spoon in the wild garlic pesto and mix thoroughly, adding a splash of reserved pasta water to coat evenly and create a silky sauce.
  5. Serve hot, with extra grated Parmesan or fresh herbs on top.