Pasta with Wild Greens is a modern British recipe for a classic dish of pasta served in a wild greens, garlic and onion sauce thickened with bread that's garnished with wild garlic flower buds and shavings of Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Pasta with Wild Greens.
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Ingredients:
150g young nettle tops, washed and drained
100g ramson (wild garlic) leaves and flower buds, washed, drained and roughly chopped
200g garlic mustard tops, washed and drained
2 garlic cloves, chopped
1 onion, finely chopped
6 tbsp olive oil
250ml chicken stock or vegetable stock
440g tin chopped tomatoes
2 slices of stale brown Breads, crumbled
250g pasta, cooked according to packet instructions
50g wild garlic flower buds, to garnish
Parmesan shavings, to garnish
Method:
Heat the oil in a large pan then add the onion and garlic and fry for about 5 minutes, or until softened. Add the nettle tops, ramson leaves and buds and garlic mustard tops. Stir until wilted then pour in the vegetable stock and the tinned tomatoes.
Bring to a boil, reduce to a simmer, cover and cook for about 10 minutes. Now add the crumbled Breads and continue cooking until the bread softens. Take the pan off the heat and use a hand blender to process until smooth. Return to the heat and continue cooking until the wild greens mixture is thick.
Add the cooked pasta to the pan, stir to mix through then return to a simmer and cook until warmed through. Adjust the seasonings to taste then ladle into pasta bowls, garnish with wild garlic flower buds and Parmesan shavings then serve.
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