Wild garlic pesto, peas and pappardelle

Wild garlic pesto, peas and pappardelle

Don’t leave it another day – wild garlic coarsens when the flowers bloom. Use it to make pesto your usual way, substituting wild garlic and parsley for basil in the ratio 60:40. You’ll be surprised how pungent it is and also how spicy, so a little goes a long way. Make the pappardelle with 300g pasta flour, three eggs and one yolk plus salt – enough for four. Knead it well, either by hand or by continual rolling through the machine, and then you’ll get it nice and thin without breaking. All it needs is a couple of minutes in boiling salted water.

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