Filini pasta with asparagus, peas and wild garlic pesto recipe | delicious. magazine

Name: Filini pasta with asparagus, peas and wild garlic pesto recipe | delicious. magazine
Ingredients: 250g dried filini pasta (see tips); 125g freshly shelled baby peas or frozen petit pois; 125g fine asparagus spears, cut into thirds; 3 tbsp double cream; 40g finely grated parmesan or vegetarian alternative; For the wild garlic pesto; 150ml olive oil; 1 bunch spring onions, finely sliced; 4 garlic cloves (fat ones if using spinach), crushed; 200g wild garlic leaves or 200g mature spinach leaves (both with any thick, tough stalks already stripped off); 20g fresh chives, snipped; 100g pine nuts; 100g finely grated parmesan or vegetarian alternative; 1 tsp caster sugar

www.deliciousmagazine.co.uk

Debbie Major's wild garlic pesto is a winner with any pasta dish. This recipe is made with seasonal spring asparagus and peas.

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Ingredients

250g dried filini pasta (see tips)
125g freshly shelled baby peas or frozen petit pois
125g fine asparagus spears, cut into thirds
3 tbsp double cream
40g finely grated parmesan or vegetarian alternative
For the wild garlic pesto
150ml olive oil
1 bunch spring onions, finely sliced
4 garlic cloves (fat ones if using spinach), crushed
200g wild garlic leaves or 200g mature spinach leaves (both with any thick, tough stalks already stripped off)
20g fresh chives, snipped
100g pine nuts
100g finely grated parmesan or vegetarian alternative
1 tsp caster sugar