Seasonal spring delight (Print Version)
# Ingredients:
→ Pasta and Main Ingredients
01 -
8.8 oz (250g) pasta of your choice
02 -
3/4 cup (200ml) heavy cream
03 -
8.8 oz (250g) green asparagus
04 -
1 burrata cheese
05 -
1/2 cup (50g) grated Parmesan cheese
06 -
1 tablespoon toasted pine nuts
→ Wild Garlic Pesto
07 -
1.7 oz (50g) wild garlic leaves
08 -
1 tablespoon toasted pine nuts
09 -
1/2 cup (50g) grated Parmesan cheese
10 -
1/3 cup (80ml) olive oil
11 -
Salt and freshly ground pepper
# Instructions:
01 -
Combine all pesto ingredients (wild garlic, toasted pine nuts, Parmesan, olive oil, salt and pepper) in a food processor or blender and pulse until smooth and well-combined.
02 -
Trim the woody ends from the green asparagus and cut the spears into 1/2-inch to 3/4-inch (1-2cm) pieces.
03 -
Cook the pasta according to package instructions in salted water. Before draining, reserve a ladleful of the pasta cooking water for the sauce.
04 -
Gently warm the homemade wild garlic pesto in a skillet over low heat. Add the heavy cream, grated Parmesan and the reserved pasta water. Let simmer for about 2 minutes.
05 -
Add the asparagus pieces to the sauce and simmer over low heat for 5-10 minutes until the asparagus reaches your desired tenderness. Season with salt and pepper to taste.
06 -
Add the drained pasta to the sauce and asparagus. Toss everything together until the pasta is evenly coated with the creamy pesto sauce.
07 -
Divide the pasta between serving plates. Place a whole burrata in the center of each plate and gently break it open before serving to allow the creamy center to flow out. Sprinkle with the remaining toasted pine nuts.
# Notes:
01 -
Wild garlic has a short season in spring, making this dish a special seasonal treat.
02 -
If fresh wild garlic isn't available, you can substitute with store-bought wild garlic pesto.
03 -
Burrata is a creamy Italian cheese made from mozzarella with a soft, cream-filled center that adds wonderful richness to the dish.
04 -
For an even more intense wild garlic flavor, sprinkle some fresh chopped wild garlic leaves over the finished dish.