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
- Wash the wild garlic, drain and spin dry using a tea-towel or salad spinner.
- Fry the onion until soft and translucent.
- 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
