Blog Recipe Of The Week

Wild Garlic Pesto Pappardelle With Crispy Nduja Breadcrumbs

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This super quick and extremely delicious recipe is the perfect mid-week meal to throw together after a busy day. Indulge in this Wild Garlic Pesto Pappardelle With Crispy Nduja Breadcrumbs from Delicious Magazine.

Serves 4 | Hands-on time 20 mins | 715 calories per serving

Olive oil for frying
100g ‘nduja, skin removed, finely chopped
50g fresh breadcrumbs
500g fresh pappardelle pasta or 400g dried pappardelle pasta

For the pesto

Large handful wild garlic
Medium bunch fresh mint
Large bunch fresh basil
60g parmesan, grated, plus extra to serve
80ml extra-virgin olive oil
Juice 1 lemon, plus extra to serve

Bring a large pan of water to the boil. In a mini food processor, whizz all the pest ingredients, then taste, season and set aside. [Or chop the garlic and herbs, then grind it all in a large pestle and mortar.]

Heat a glug of oil in a medium frying pan over a high heat, add the ‘nduja, then fry for 3-4 minutes, stirring, until it starts to melt and bubble. Add the breadcrumbs to the pan and cook for a further 2-3 minutes until crispy, then turn off the heat.

Meanwhile, add the pasta to the boiling water and cook accordingly to the packet instructions until just al dente [2-3 minutes for fresh pasta 8-9 minutes for dried.] Drain, then return to the pan. To serve, stir the pesto into the pasta and scatter the crispy ‘nduja breadcrumbs on top. Sprinkle with extra parmesan and lemon juice, if you like.


Delicious tips

Wild garlic varies in strength; add ½ garlic clove for stronger flavour. If you can’t find wild garlic, whizz a large handful of rocket with 1 garlic clove.

‘Nduja is a spicy, spreadable Italian sausage, available from Italian delis and Ocado. If you can’t find it, use chorizo.

Chill a young, dry rosé (Italian or Spanish) to handle the spicy sausage.

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