Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Wild Garlic Pesto Gigli
Wild garlic blanched for ten seconds to hold its colour, then blitzed with pine nuts, parmesan and good olive oil. A short season, so make it while you can.
Camilla Gobourn
Feeds: 2
15 minutes
Ingredients
- 200g gigli
-
40g wild garlic leaves
-
15g basil leaves or flat-leaf parsley
-
30g pine nuts
-
35g parmesan, finely grated
-
50ml extra virgin olive oil
-
½ lemon, juiced
-
Salt and black pepper
Gigli
From: £4.95
Method
1
Blanch the wild garlic leaves in boiling water for about 10 seconds until just wilted, then transfer immediately to cold water to cool. Drain and squeeze out any excess moisture.
2
Toast the pine nuts in a dry frying pan over medium heat for a few minutes until lightly golden and fragrant.
3
In a small food processor or blender combine the wild garlic, basil, toasted pine nuts, parmesan, lemon juice and a pinch of salt. Blend briefly, then slowly drizzle in the olive oil until you have a loose pesto. Taste and adjust with a little lemon juice, salt and pepper.
4
Cook the fusilli according to packet instructions until al dente, reserving a small mug of pasta cooking water before draining.
5
Add the pesto to the pasta with a splash of the reserved pasta water and toss until the pasta is evenly coated. Serve with extra pine nuts and a drizzle of extra virgin olive oil.
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
