Punchy wild garlic works brilliantly with aromatic sausage in this speedy pasta. Swap almonds for whatever nuts you have to hand. You can easily double the ingredients to serve two.
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Bring a pan of salted water to the boil. Put the wild garlic in a metal sieve and lower it into the boiling water; blanch for 30 seconds. Run the sieve under cold water to cool the garlic greens; set aside. Add the pasta to the pan and cook according to pack instructions. Drain, reserving a mug of the cooking water.
Put the sausage crumb in a dry frying pan; cook for 5 minutes until crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper; discard the fat.
Meanwhile, squeeze out the excess water from the wild garlic and tip into a small food processor with the almonds, cheese and lemon zest; pulse to a coarse paste. Add the oil and 1½ tbsp cold water and blend again until smooth; season. Toss the garlic pesto and artichokes through the pasta, adding a little pasta water, if needed, to loosen the mixture and coat the pasta. Spoon into a shallow bowl and scatter over the fried sausage crumb.
Typical values per serving when made using specific products in recipe
Energy | 3,575kJ/ 857kcals |
|---|---|
Fat | 49g |
Saturated Fat | 14g |
Carbohydrates | 60g |
Sugars | 5.1g |
Fibre | 8.8g |
Protein | 38g |
Salt | 2.8g |
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