Wild garlic pesto & fennel sausage pasta

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.