Using whole wheat pasta is a great way to boost the nutritional value of your dishes. This fusilli pasta recipe from Rosana McPhee combines the classic flavours of courgette, pine nuts and pepper with seasonal wild garlic. Fusilli is a great choice for chunkier sauces such as this, where the diced vegetables can get fully nestled into the ridges and twists of the pasta. To make this dish strictly vegetarian, swap the Parmesan for a similar hard cheese that uses vegetable-based rennet.
Wild garlic, courgette and pine nuts with whole wheat fusilli