Home > Recipes > Wild garlic recipes > Wild garlic pesto pappardelle with crispy ‘nduja breadcrumbs

Wild garlic pesto pappardelle with crispy ‘nduja breadcrumbs

Name: Wild garlic pesto pappardelle with crispy ‘nduja breadcrumbs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Ingredients: Olive oil for frying; 100g ’nduja, skin removed, finely chopped; 50g fresh breadcrumbs; 500g fresh pappardelle pasta or 400g dried pappardelle pasta; For the pesto; Large handful wild garlic, if you can’t find any you can purchase from https://www.ocado.com/webshop/product/Natoora-British-Wild-Garlic-Leaves/229437011Ocado; Medium bunch fresh mint; Large bunch fresh basil; 60g parmesan, grated, plus extra to serve; 80ml extra-virgin olive oil; Juice 1 lemon, plus extra to serve

Published: 6 Jun 16
Updated: 18 Mar 24

This quick wild garlic pesto pasta recipe livens up your midweek repertoire with a spicy n’duja kick.

You can learn how to forage for wild garlic here.

Easy
May 2016

Test kitchen approved

Serves 4
Hands-on time 20 min

This quick wild garlic pesto pasta recipe livens up your midweek repertoire with a spicy n’duja kick.

You can learn how to forage for wild garlic here.

Nutrition: per serving

Calories: 715kcals
Fat: 30g (8.4g saturated)
Protein: 25.6g
Carbohydrates: 82.8g (3.1g sugars)
Fibre: 5.4g
Salt: 1.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Olive oil for frying
100g ’nduja, skin removed, finely chopped
50g fresh breadcrumbs
500g fresh pappardelle pasta or 400g dried pappardelle pasta

For the pesto

Large handful wild garlic, if you can’t find any you can purchase from Ocado
Medium bunch fresh mint
Large bunch fresh basil
60g parmesan, grated, plus extra to serve
80ml extra-virgin olive oil
Juice 1 lemon, plus extra to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Bring a large pan of water to the boil. In a mini food processor, whizz all the pesto ingredients, then taste, season and set aside. (Or chop the garlic and herbs, then grind it all in a large pestle and mortar.)
Heat a glug of oil in a medium frying pan over a high heat, add the ’nduja, then fry for 3-4 minutes, stirring, until it starts to melt and bubble. Add the breadcrumbs to the pan and cook for a further 2-3 minutes until crispy, then turn off the heat.
Meanwhile, add the pasta to the boiling water and cook according to the packet instructions until just al dente (2-3 minutes for fresh pasta, 8-9 minutes for dried). Drain, then return to the pan. To serve, stir the pesto into the pasta and scatter the crispy ‘ndjua breadcrumbs on top. Sprinkle with extra parmesan and lemon juice, if you like.

Recipe from May 2016 Issue

Nutrition

Nutrition: per serving

Calories: 715kcals
Fat: 30g (8.4g saturated)
Protein: 25.6g
Carbohydrates: 82.8g (3.1g sugars)
Fibre: 5.4g
Salt: 1.4g

delicious. tips

Wild garlic varies in strength; add ½ garlic clove for a stronger flavour. If you can’t find wild garlic, whizz a large handful of rocket with 1 garlic clove.
‘Nduja is a spicy, spreadable Italian sausage, available from Italian delis and Ocado. If you can’t find it, use chorizo.
Chill a young, dry rosé (Italian or Spanish) to handle the spicy sausage.