As you step into the woodland, the first thing you notice is the fresh, pungent aroma of wild garlic wafting through the air. It’s a cool, crisp morning, and the dew clings to the vibrant green leaves that blanket the forest floor like a lush, green carpet.
The trees, tall and ancient, stand sentinel around you, their leaves whispering secrets to one another in the gentle breeze. Sunlight filters through the canopy, casting dappled patterns of light and shadow that dance across the ground.
Birdsong fills the air, a symphony of trills and tweets that accompanies the rustle of the leaves. Every so often, you hear the distant tapping of a woodpecker or the flutter of wings as birds flit from branch to branch.
The wild garlic, also known as ramsons, grows in abundance here, their broad leaves reaching outwards, occasionally brushing against your legs as you walk. You pause to pick a leaf, crushing it between your fingers to release the intense garlicky scent.
Wild Garlic Pappadrelle
Author: Tony Tomlinson
Recipe type: Vegetarian
Cuisine: Foraged
Prep time:
Cook time:
Total time:
Ingredients
- 250g fresh wild garlic leaves
- 300g pappardelle pasta
- 60g pine nuts
- 60g Parmesan cheese, grated
- 1 lemon (zest and juice)
- 120ml olive oil
- Salt and pepper to taste
- Optional: 1 clove of garlic, finely chopped (for extra garlic flavor)
- Optional: cherry tomatoes, halved (for garnish)
- Optional: extra Parmesan cheese for serving
Instructions
- Preparation:
- Wash the wild garlic leaves thoroughly and pat them dry.
- If using, finely chop the clove of garlic.
- Make the Wild Garlic Pesto:
- In a food processor, combine the wild garlic leaves, pine nuts, Parmesan cheese, lemon zest, and lemon juice.
- Pulse until the mixture is finely chopped.
- With the food processor running, slowly add the olive oil until the mixture is smooth and well combined.
- Season with salt and pepper to taste. Adjust the lemon juice or olive oil if needed for the desired consistency.
- Cook the Pappardelle:
- Bring a large pot of salted water to a boil.
- Cook the pappardelle according to the package instructions until al dente.
- Reserve about a cup of the pasta cooking water, then drain the pasta.
- Combine Pasta and Pesto:
- In a large bowl or the pot used for cooking the pasta, toss the hot pappardelle with the wild garlic pesto.
- Add a little of the reserved pasta water if needed to help coat the pasta evenly and create a silky sauce.
- Serve:
- Divide the pasta among serving plates.
- If desired, top with cherry tomatoes, extra Parmesan cheese, and a drizzle of olive oil.
- Serve immediately.