Fusilli with Wild Garlic Recipe

Serves 4
15 minutes


Courgette pasta

  • 400g of fusilli pasta, whole wheat
  • 20ml of extra virgin olive oil
  • 1 medium onion, finely diced
  • 1 red pepper, very finely diced
  • 2 courgettes, grated
  • wild garlic, chopped, to taste, plus a few leaves for garnish
  • salt
  • black pepper

To serve

  • Parmesan, grated
  • 40g of pine nuts, lightly toasted


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