Weekly recipes
Elevate your side dishes with this Chinese smashed cucumber salad. Packed with sesame, ginger, and chilli oil, it’s a quick, refreshing addition to any meal.
This creamy wild garlic pesto pasta with asparagus and peas is a celebration of fresh, seasonal flavours. The homemade wild garlic pesto adds a vibrant punch, complemented by tender asparagus, sweet petit pois, and a rich, creamy sauce. Perfect for a quick dinner or an elegant lunch, this dish combines simplicity with delicious, wholesome ingredients.
Ingredients
For the Pasta
250g dried fusilli pasta
125g frozen petit pois
125g asparagus spears, cut into thirds
3 tbsp double cream
40g finely grated parmesan cheese
For the Wild Garlic Pesto
150ml olive oil
1 bunch spring onions, finely sliced
4 garlic cloves, crushed
200g wild garlic leaves, sliced into thin strips
20g fresh chives, snipped
100g pine nuts
100g finely grated parmesan or vegetarian alternative
1 tsp caster sugar
Salt, to taste
Method
Step 1: Prepare the Wild Garlic Pesto
Heat 3 tbsp of olive oil in a small frying pan over low heat. Add the sliced spring onions and half of the crushed garlic, cooking gently for 2–3 minutes until softened.
Transfer the mixture to a food processor and allow it to cool slightly.
Add the sliced wild garlic leaves, remaining crushed garlic, snipped chives, pine nuts, and remaining olive oil to the food processor. Blend until a smooth paste forms.
Spoon the pesto into a bowl and stir in the parmesan, caster sugar, and a pinch of salt. Adjust seasoning to taste and set aside.
Step 2: Cook the Pasta and Vegetables
Bring two pans of salted water to a boil.
Cook the fusilli in one pan until al dente, following the package instructions.
In the other pan, blanch the petit pois and asparagus for 2–3 minutes, or until tender. Drain both pans, reserving a mugful of the pasta cooking water.
Step 3: Assemble the Dish
Return the drained pasta to its pan. Add 6 tbsp of wild garlic pesto, 4 tbsp of the reserved pasta water, and the double cream. Toss over medium heat until the pasta is coated in the creamy pesto sauce.
Stir in the cooked peas, asparagus, 25g of grated parmesan, and additional salt or pepper to taste. Toss everything together until well combined.
Step 4: Serve and Garnish
Serve the pasta immediately, sprinkled with the remaining parmesan. Enjoy it warm and fresh!
Why You’ll Love This Recipe
Seasonal and Fresh: Wild garlic, asparagus, and peas bring vibrant, springtime flavours to your table.
Homemade Pesto: Freshly made wild garlic pesto adds a unique and aromatic touch.
Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights or casual gatherings.
Tips for Success
Toast the pine nuts before blending for an extra nutty flavour in your pesto.
If you can’t find wild garlic, swap it with spinach and an extra clove of garlic for a similar result.
Use wholegrain or gluten-free pasta for a healthier or dietary-friendly variation.
This creamy wild garlic pesto pasta with asparagus and peas is a true delight for pasta lovers. Packed with fresh ingredients and vibrant flavours, it’s a dish that’s as easy to make as it is satisfying to eat. Perfect for any occasion, this recipe will become a staple in your seasonal repertoire.
Transform your meals with this spiced pear and apple compote. A versatile topping for breakfast or dessert, it’s packed with warm spices and natural sweetness.
Fire up your barbecue with these BBQ tomato and halloumi skewers. Topped with homemade basil pesto, they’re a perfect vegetarian option for summer grilling.
Whip up this creamy roasted red pepper houmous. Packed with flavour and perfect with pitta or veggies, it’s a delicious homemade twist on a classic dip
