Recipe of the Season: Wild Garlic and Pancetta Pasta
April 12, 2018
Spring is here and our woodlands, including the glampsite, are carpeted with young wild garlic leaves which our guests are welcome to forage. Look out for the delicate leaves or rather follow your nose towards the scent of onion-garlic that tickles your tastebuds. Here’s our favourite recipe that can easily be whipped up on the wood burning stove in your alachigh tent:
Wild Garlic and Pancetta Pasta
Wild garlic grows in shaded glades at this time of year with dark green, delicate leaves. This is a very quick and easy recipe that is best served with a salad (we suggest chicory, avocado and walnuts).
Ingredients:
400g dried orecchiette or farfalle pasta
8 rashers free range bacon or 250 g pancetta
1/2 tbsp groundnut oil
60-80g parmesan
200g wild garlic (make sure you pick enough!)
200g baby leaf spinach
Olive oil
Lemon
Method:
Put the pasta on to cook in boiling water
Next cut the bacon into small lengths, and fry in a pan until crisp
Prepare the wild garlic and spinach. Remove any long or thick stalks from the wild garlic and tear into pieces about the same length as the spinach leaves. Wash the leaves and spin them to dry.
Drain the cooked pasta and set aside for 1-2 mins.
Add the olive oil to the frying pan, set over a medium heat and allow to get hot. Throw in the garlic and spinach until they wilt. Remove from the heat and squeeze some lemon juice over them and some salt and pepper.
Tip the leaves into the pasta, add the bacon or pancetta and serve with plenty of parmesan.
PS. If you’re keen on the idea of foraging for your supper, you might be interested in our new Foraging Workshops led by expert forager Adele Nozedar. Learn all about the plants that grow wild around Penhein and pick your own supper, or gather ingredients to make botanical cocktails. Read more at penhein.co.uk