One of my favourite things about England in the springtime is walking through the woods and being able to take big, deep breaths of local wild garlic (or ramps as Americans call it).
I only recommend foraging for it yourself if you know what you’re doing. You wouldn’t want to end up with a mouth full of nettles or something more poisonous.
So without further ado, here’s my recipe for Wild Garlic Fettuccini
Ingredients:
225 g of wild garlic
1 red onion, chopped
500 g of fettuccini
handful of cherry tomatoes
juice and zest of 1 lemon
sea salt
fresh pepper
pine nuts
olive oil
Instructions:
In a mortar and pestle, grind your wild garlic into a thick paste. (You can do this with a food processor as well.)
In a large pan, heat some olive oil and begin to saute your red onion. Once it’s cooked (but not browned) add in your tomatoes. You just want to get your tomatoes hot so that their skins are wrinkled and about to burst.
Cook your pasta according to whatever directions are on the packet. Once it’s cooked, strain it and then add it to your pan with your tomatoes and onions. Then add in your wild garlic, a drizzle of olive oil, the zest of a lemon and the juice of a lemon. Toss it all together.
Serve topped with some black pepper, sea salt and a sprinkle of pine nuts.
Do you enjoy wild garlic?
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