Mains · Spring
Wild Garlic and Walnut Pasta
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Wash and thoroughly dry the wild garlic; discard damaged leaves. Toast walnuts in a dry frying pan for 2 minutes and leave to cool.
- Cook pasta in lightly salted water as directed until al dente. Reserve a mug of pasta water before draining.
- Blend wild garlic, walnuts and olive oil to a coarse pesto. Add a little lemon juice and spoonfuls of pasta water to loosen. Do not cook the wild garlic.
- Toss the hot drained pasta with the pesto. If it clumps, add another spoonful of reserved cooking water. Serve immediately.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Use a large enough pot so the water returns to a boil after adding pasta. Stir during the first minute to prevent sticking.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.