A taste of spring. Pasta with wild garlic pesto, asparagus and fennel.
Green is spring and the spring is green. And spring has sprung in this lovely grilled fennel, peas and asparagus pasta with wild garlic pesto.
With the simplest of sauces, well if you can really call sauce some double cream poured over the rest of the ingredients.
As with most things in cooking you won’t need the exact quantity of the ingredients. Roughly, for two servings, 200 grams of dried pasta. A fennel bulb. Some asparagus spears. One hundred grams of frozen peas.
A touch of olive oil and some double cream. And some wild garlic pesto. Now, if you want to make it yourself, either the classic way or my way, here’s the recipe for it: http://gustomondo.net/wild-garlic-pesto/
Otherwise, you can now buy wild garlic pesto from the supermarket, it’s made by a very large, well known brand. And you’ll need just salt and pepper to season. Optionally some fresh parsley to garnish.
Now with all the ingredients so carefully explained above, and with the self-explanatory video clip uploaded, there isn’t really any need for more.
Just go with it, and add some spring in the kitchen and your cooking with this pasta with wild garlic pesto dish.
More wild garlic recipes: