Nettle & Wild Garlic Pasta
This recipe was written by Tim on his personal blog where he talks about all things food & drink, his love of pink shirts, romcoms and Lady Brady O’Grady the springer spaniel.
Follow his blog at timogrady.wordpress.com
Foraging can take a long time, wandering through country lanes and paths, nosing around in woodlands or pacing along a beach are fantastic ways to while away some time but occasionally you just want a quick meal from ingredients you can pull together easily.
Local & Fresh Supplies
If you’re lucky enough to have a nearby favoured wild garlic patch chances are it will be near to home. Chances are there will also be some fresh young nettles nearby that you can grab for your tea.
Pick yourself a bunch of wild garlic, I usually pick as many stalks as will fit inside the circle between thumb and forefinger.
Take some rubber gloves and pick roughly the same amount of nettles. Ideally you just want the top two leaves from a plant, these are the tastiest and most tender.
At home, wash your wild greens but keep seperate. Bring a large pan of water to the boil and tip in your nettles and let them boil for 3minutes.
Scoop out the nettles and put into a sieve to drain, do not throw away your water, bring it back to the boil (almost black in colour from the colour out of the nettles) and pop in your pasta, I like to use linguine for this recipe.
Squeeze your nettles so all the water comes out of them, they won’t sting at this point due to the good boil they’ve had!
Finely chop an onion and put it in a large frying pan with a good glug of oil, as it’s cooking finely chop your wild garlic and put it in the pan with the onion to wilt down. Whilst it is wilting squidge your nettles together and roughly chop them up and add them to the frying pan.
Stir in two thirds of a small pot of creme fraiche (full fat as the reduced fat one often splits….and it tastes nicer!) and add salt and pepper.
Your pasta should be done now so dip a mug into the pan and save a mug full of water then drain the rest away.
Tip your pasta into your sauce and give it a good stir to get it evenly coated.
Add a couple of handfuls of parmesan or hard goats cheese to the dish and stir through to thicken it. If it gets too thick add in half a mug of the reserved pasta water to thin the dish out, it will also help flavour it.
Scatter with parmesan and a few reserved wild garlic leaves sliced up and enjoy. Tasty, quick, local and extremely fresh!
Taken from Tim’s blog at timogrady.wordpress.com
This is my personal blog about my favorite thing, food (and drink, does that count as two things?) and all that I love about it. It’s a rambling collection of thoughts from recipes to reviews, views and thoughts, don’t hold any of it against me!
I really enjoy the whole aspect of food from growing to cooking and have fairly strong opinions on how we should treat our food, as a live beast, heritage vegetable or fish in the sea and how we process it into food. I’m not going to preach, I won’t rant but I might mention things like sustainable, happy and fairtrade, indulge me.
I’m sometimes a bit of a girl, love pink or flowery shirts, RomCom films & Books and enjoy shopping and get bored watching football.
With Lady Brady O’Grady the springer spaniel I can often be found poking around in hedgrows or on the side of the road looking for something edible, I’m the weird bloke that people point at as I walk down the street with bunches of wild garlic, arms full of apples or tubs of blackberries.
To find your nearest Food Foraging Course visit the home page where all courses are listed by county.