Wild Garlic Pasta Sauce

I use the fresh young growth of wild garlic (Allium ursinum). For this recipe, I harvested the leaves in the first week of February, when the flavours explode on your taste buds as the new edible Spring growth starts to emerge from hibernation. A quick, simple wild garlic recipe if ever there was one.

Wild Garlic Pasta Sauce: Ingredients

  • 150g wild garlic shoots (sliced & chopped)
  • 1 tin tomatoes
  • 1 onion (chopped)
  • 2 tbsp dijon mustard
  • ½ tbsp clear honey
  • 2 tbsp tomato puree
  • parmesan cheese
  • oil
  • cracked black pepper

Wild Garlic Pasta Sauce: Instructions

  1. Wash the wild garlic, drain and spin dry using a tea-towel or salad spinner.
  2. Fry the onion until soft and translucent.
  3. Add the tin tomatoes, 100g of wild garlic, the Dijon mustard, tomato puree and honey. Stir well in, then simmer until reduced, about 15-20 minutes. Remove from the heat and stir in the remaining 50g of wild garlic, stir and serve with grated Parmesan cheese and cracked black pepper.

Serves: 3

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