Wild garlic pesto & fennel sausage pasta

Punchy wild garlic works brilliantly with aromatic sausage in this speedy pasta. Swap almonds for whatever nuts you have to hand. You can easily double the ingredients to serve two.

Ingreadient

• ½ x 75g Cooks' Ingredients Frozen Wild Garlic
• 80g dried pasta (such as fusilli)
• 60g Cooks' Ingredients Herby Fennel Sausage Crumb
• 20g blanched almonds
• 30g Essential Parmigiano Reggiano, grated
• ½ unwaxed lemon, zest
• 1 tbsp Essential Olive Oil
• 100g sliced artichoke hearts

Step by step

1. Bring a pan of salted water to the boil. Put the wild garlic in a metal sieve and lower it into the boiling water; blanch for 30 seconds. Run the sieve under cold water to cool the garlic greens; set aside. Add the pasta to the pan and cook according to pack instructions. Drain, reserving a mug of the cooking water.
2. Put the sausage crumb in a dry frying pan; cook for 5 minutes until crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper; discard the fat.
3. Meanwhile, squeeze out the excess water from the wild garlic and tip into a small food processor with the almonds, cheese and lemon zest; pulse to a coarse paste. Add the oil and 1½ tbsp cold water and blend again until smooth; season. Toss the garlic pesto and artichokes through the pasta, adding a little pasta water, if needed, to loosen the mixture and coat the pasta. Spoon into a shallow bowl and scatter over the fried sausage crumb.