THIS is a nice spring or summer pasta dish from Puglia that is pretty quick to make. If you’ve harvested a good amount of wild garlic, you can make a big batch and keep it in sterilised preserving jars in the fridge.
I often just make a plain wild garlic oil with rapeseed or olive oil so you can convert it to either a green sauce or pesto.
4 servings of orecchiette, or another pasta
A couple good knobs of butter
Extra parmesan if you wish
For the wild garlic pesto:
20g pine nuts, lightly toasted
50g fresh basil leaves and any soft stalks
A small handful of wild garlic leaves
A good pinch of sea salt
4tbsp freshly grated parmesan or another hard cheese
100-120ml extra virgin olive oil (preferably a sweeter olive oil)
To make the pesto put the pine nuts, basil, wild garlic and salt in a liquidiser and coarsely blend. Add the cheese and blend again briefly, then transfer to bowl.
Cook the pasta in boiling salted water, according to manufacturers cooking instructions then drain and toss in butter then mix with the pesto, spooning more on top if you wish and extra parmesan.