Thursday, 8 May 2014

Asparagus & Spinach Rigatoni

Asparagus Rigatoni

I discovered something very exciting at the weekend: there's wild garlic growing in my garden.

This news may be exciting only to me, but I do love wild garlic. It grows like a weed in the right conditions, but our soil is generally too dry for it, so it's never taken hold (although I've tried planting it in a couple of different places). Finding some that's self-seeded in a completely random spot was the nicest kind of surprise. It's a tiny, tiny patch - just four flower spikes so far, and since I started cooking with it, rather fewer leaves than it had before - but I'm hopeful that it will grow and establish itself. And meanwhile, I'm going to enjoy it.

Coupled with this awesome garlic discovery, it turns out that another of my favourite ingredients is just coming into season: British asparagus.

This dish was the inevitable result. (You should absolutely use fresh pesto if you have time to make it, but mine was from a jar.)

For a vegan recipe, use vegan cream & vegan pesto (there are great options available for both).

Asparagus & Spinach Rigatoni
Serves 2

200g (8oz) rigatoni pasta tubes
150g (6oz) asparagus
1 large red onion
1tbsp olive oil
50g (2oz) baby spinach
a small bunch of wild garlic leaves
3tbsp double cream
3tbsp basil pesto
  1. Cook the pasta according to the packet instructions (mine took about 10 minutes).
  2. Meanwhile, heat the oil in a large frying pan
  3. Trim the asparagus and slice the onion, and sauté the asparagus and onions until soft.
  4. Once the pasta is cooked (to an al dente texture), drain and return to the pan.
  5. Stir the cream and pesto through the pasta, and warm gently for a couple of minutes.
  6. Finely chop the wild garlic leaves.
  7. Add the spinach and wild garlic to the pan with the asparagus for just a few seconds, to wilt the leaves.
  8. Toss the vegetables through the pasta, and serve immediately.


Midnight Cowgirl said...

Discovering a patch of wild garlic does sound like a nice surprise :)

Becky Jerdee said...

I just bought a book called "Asparagus"'s full of nothing but beautiful asparagus recipes. I thought I might try some of them but went right back to my plain and simple ways after reading through a few...

Rachel said...

English asparagus is one of my favourite things too. This looks like a lovely way to have it. Yum!

mypixieblog said...

That's awesome you have wild garlic growing!! This looks like another winning recipe for sure (good thing--I have spinach that's almost about to go bad in the fridge...)

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