Wild garlic, courgette and pine nuts with whole wheat fusilli


First published in 2016
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Whole wheat fusilli, with its spiral-shape and starchy surface, really enhances the character of this pasta dish. Whole wheat contains three parts of the wheat grain – the bran (outer layer), the germ (the sprouting section of the seed), and the endosperm (the large starchy centre). The twists and turns of the fusilli shape are excellent for holding rich, chunky pasta sauces or small diced vegetables like those used in this dish.

This variety of pasta is rich in vitamins, minerals, protein and fibre and when combined with tasty vegetables and seasonal wild garlic, it makes a great addition to an everyday menu repertoire. I first tried the meat version of this dish many years ago at an Italian friend's house and since then it has become a firm favourite. This vegetarian version is just as delicious and will fill your kitchen with a wonderful aroma that is sure to summon everyone to the table.




Courgette pasta

To serve

Bring a large pan of salted water to boil. Place the pasta in the water and return to the boil. Give the fusilli a stir to ensure it doesn't stick and cook it for 8 minutes
Meanwhile, cook the vegetables. Place the olive oil in a large frying pan over a medium heat, add the onions and red pepper and fry until translucent. Check the pasta
Add the grated courgette, cook the vegetable for a further 5 minutes then remove from the heat and stir in the chopped wild garlic. Drain the pasta and place in the pan with the vegetables
To serve, divide the pasta between bowls and garnish with the pine nuts, grated Parmesan and ribbons of wild garlic. Serve immediately
First published in 2016
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