Spring Pasta with Wild Garlic
Enjoy the taste of spring with our delicious Spring Pasta with Wild Garlic! Infused with the delicate flavor of wild garlic, this pasta dish is sure to impress.
Wild Garlic Tagliatelle:
- 4 cups wild garlic leaves
- 200g all-purpose flour
- 50g semolina
- 2 tbsp olive oil
- 6 egg yolks
Creamy Pea and Zucchini Sauce:
- 1 onion, chopped
- 300 ml vegetable stock
- 150ml double cream
- 1 tsp dijon mustard
- Salt and pepper to taste
- Pinch of nutmeg
- 1/2 zucchini, chopped
- 250g canned peas
- 1/2 cup chopped fresh dill
- 1 tsp sumac
- 200g minced turkey
- Salt and pepper to taste
- 1 tsp ground garlic
- 1 tsp sweet paprika
- 1 tbsp olive oil
- Fresh chili and pickled garlic for garnish
- Extra virgin olive oil for drizzling
- Large pot
- Pasta machine
- Muslin cloth or tea towel
- Mixing bowl
- Plastic wrap
- Parchment paper
- Kitchen knife
- Cutting board
- Measuring cups and spoons
Wild garlic is a versatile and delicious ingredient that adds a unique flavor to any dish. As soon as the season starts, I can't wait to get my hands on this fragrant herb.
If you're a fan of wild garlic recipes, you probably already know our amazing Springtime Mash with Nettles and Wild Garlic or our Allagreen Pasta. And if you love those dishes, you will fall for this Spring Pasta with Wild Garlic just as much.
To give you a short preview of what I am about to tell you, this dish features homemade pasta infused with the delicate flavor of wild garlic, tossed in a creamy sauce with peas and zucchini, and topped with crispy and flavorful turkey. It's the perfect way to celebrate spring's arrival and enjoy the season's bounty. This being said, let's begin.
How to prepare Spring Pasta with Wild Garlic:
- Remove the stalks from the wild garlic leaves. Blanch the leaves in boiling salted water for 10 seconds. Remove and put straight into iced water. When cold, remove and squeeze dry. Blend until smooth puree. Place the puree in a muslin cloth (or a tea towel) and squeeze as much liquid out as possible. Set aside.
- In a mixing bowl, combine the all-purpose flour, semolina, olive oil, egg yolks, and wild garlic puree. Knead the mixture until the dough is soft. Wrap it in plastic wrap and leave it in the fridge for at least 30 minutes.
You can also divide it and freeze it. As a matter of fact, I always make more dough to have around the house when wild garlic is not in season anymore. As a matter of fact, the pictures for this recipe were taken when I prepared it using a frozen piece of dough. That's why the pictures for preparing it are lacking.
- Cut the dough in half or quarters. Use your hands or a rolling pin to just slightly flatten the dough. Coat it in flour, then use a pasta machine on the widest setting to roll it out. Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings until you've come to the desired thickness.
- Use the same machine to cut the pasta into tagliatelle. Dust the pasta with semolina and let them dry on pasta rack or parchment paper for 30 minutes to an hour.
- Heat up one tablespoon of olive oil in a skillet and cook the minced turkey for 3 minutes on one side and 3 on the other until nice and crispy on the outside and soft and juicy on the inside.
- When cooked through, set the skillet aside.
- Take a saucepan. Cook the chopped onion until translucent. Combine the vegetable stock with double cream, dijon mustard, salt, pepper, and a pinch of nutmeg. Add the chopped zucchini and cook on medium heat for 10-15 minutes or until the sauce reduces to half and is bubbly.
- Add the canned peas, taste for salt and pepper, and remove the heat.
- Add the chopped fresh dill and sumac and stir to combine.
- Put a big pot of salted water to boil. Boil your wild garlic tagliatelle for 2-3 minutes or until cooked but still al dente.
- To serve, put a ladle of sauce at the bottom of the plate. Top it with the pasta, place some turkey all around, and garnish with fresh chili and pickled garlic to taste. Drizzle some extra virgin olive oil and serve immediately.
To wrap things up, I want to highlight the obvious. This Spring Pasta with Wild Garlic is a delicious and flavorful dish you don't want to miss. The subtle yet distinct taste of wild garlic in the homemade pasta makes this dish truly unique and special.
But if you are not convinced, let me tell you that in addition to being a great source of flavor, wild garlic has been used for centuries for its health benefits. It has been known to boost the immune system, reduce inflammation, and aid digestion. Thus, this dish is that not only tastes amazing but is also good for you. So why not try it and discover the magic of wild garlic for yourself? You won't be disappointed!
And if you still have doubts, here are the most frequently asked questions about wild garlic that might come in handy:
Q: Can you eat wild garlic?
A: Of course. Wild garlic is edible and can be used as a flavorful herb or vegetable in many recipes.
Q: Are wild garlic flowers edible?
A: Yes, wild garlic flowers are also edible and can be used to garnish dishes or added to salads for their mild garlic flavor.
Q: Where does wild garlic grow?
A: Wild garlic (Allium ursinum) grows in woodlands, hedgerows, and along riverbanks in many parts of Europe and Asia. It is also found in some areas of North America.
Q: How much wild garlic to use?
A: The amount of wild garlic to use depends on personal preference and the recipe. As a general rule, about 4 cups of wild garlic leaves can be used to make the wild garlic puree for the pasta dough in this recipe.
Q: Why is wild garlic illegal?
A: As far as we know, wild garlic is not illegal. However, it is important to obtain wild garlic from a trusted source and to avoid harvesting it in protected areas or from contaminated soil.
Q: What does wild garlic look like?
A: Wild garlic has long, pointed leaves that are similar in appearance to the lily of the valley. The leaves emerge from a single bulb, and in the spring, the plant produces small white flowers on a tall stem. When crushed, the leaves emit a strong garlic scent.
That's it! Don't miss out on the chance to try this wonderful ingredient in our Spring Pasta with Wild Garlic! And remember to give us an Instagram tag to see the result.
P.S. If you don't have sumac, use a little bit of lemon juice. The sauce needs a soury kick.
Nutrition Facts / Serving
- Calories 710
- Total Fat 34 g
- Cholesterol 150 mg
- Sodium 546 mg
- Potassium 652 mg
- Total Carbohydrate 60 g
- Sugars 6 g
- Protein 37 g