Recipe: Casarecce with Wild Garlic, Asparagus, Charred Greens & Hot Smoked Salmon

Recipe: Casarecce with Wild Garlic, Asparagus, Charred Greens & Hot Smoked Salmon


This is a seasonal fresh creamy pesto-based pasta with lots of green veggies topped with warm spicy hot smoked salmon perfect for a spring evening.



4oog Northern Pasta Casarecce

16 leaves Wild Garlic, washed

60g toasted whole Almonds

80g grated Parmesan

160ml Eden Yard Rapeseed Oil

Zest of 1 Lemon

150g Cream Cheese

1 small Red Onion, finely diced

1 bunch Asparagus

8 leaves Cavalo Nero

150g frozen Petit Pois

Juice of 1 Lemon

Pinch Paprika

Maldon Sea Salt

ó tsp Cracked Black Pepper


400g Cartmel Valley Hot Smoked Salmon

1 tbsp Honey

1 tbsp Chilli Jam


4 tbsp Sourdough Breadcrumbs

1 tbsp grated Parmesan

2 Wild Garlic leaves , washed & finely sliced

ó tsp Lemon zest



Step one: make the wild garlic pesto

Combine the wild garlic, almonds, parmesan oil and lemon zest and pulse for 90 secs in a food processor to create a chunky pesto. (This can be made in larger quantities and stored In the fridge for up to a month.)

Step two: salmon

Mix the chilli jam and honey together with and pour over the salmon, place into a pre-heated oven at 180 degrees for 10 minutes to gently warm, this salmon is already cooked so only looking to reheat.

Step 3: Make the crispy sourdough garnish

Combine grated parmesan, wild garlic leaves sourdough breadcrumbs, salt, pepper and a small drizzle of oil – bake in the oven at the same time as the salmon until golden and crispy then add in the lemon zest.

Step 4: Char the veggies

Using 1tsp of rapeseed oil in a griddle pan or a BBQ (weather permitting!) char the asparagus and cavalo nero leaves until tender and well coloured.

Step 5: bring it all together

Meanwhile the veggies are on the go, bring you salted water to the boil and cook the pasta, once cooked, drain and keep some pasta water for the sauce.

In a separate saucepan- sweat off the red onion for 1-2 minutes on a low heat, add in the cream cheese, pesto, peas and lemon juice. fold in some pasta water to adjust the sauce consistency, fold in the charred veggie and pasta. allow to sit in the sauce for 2-3 mins for the pasta to absorb some of the sauce, if you need to adjust with more pasta water now is the time.

Step 6: serve

Spoon your pasta into the bowl, break the salmon into large flakes and place on the pasta, finish with the tasty breadcrumb topping and a little drizzle of rapeseed oil.



About Martin

Martin Frickel is a Lake District based chef. Trained as a pastry chef with a background in fine-dining, Martin is now the post sought after private dining chef in the area. Working with locally sourced, carefully selected ingredients Martin creates incredible dishes, that reflect the landscape around us and his passion for perfection.

Find out more about Martin Frickel: @m_frickel