DON’T GO MAD IN MARCH, GO WILD!

WILD GARLIC PESTO PASTA

This is a rainbow on a plate, and this simple dish tastes as good as it looks.

SERVES 4

Preparation time: 20 minutes

Cooking time: 40 minutes

FOR THE PESTO:

■ 150g (5½oz) wild garlic leaves
■ 60g (2oz) Parmesan or vegan alternative
■ ½ lemon, zested and juice of
■ 60g (2oz) pine nuts, lightly toasted
■ 150ml (5fl oz) sunflower oil

FOR THE PASTA:

■ 400g (14oz) fusilli rigati
■ 1 sweet potato, diced
■ 1 red onion, chopped
■ 5 kale leaves, chopped (stems removed)
■ 1 tbsp olive oil

1. Preheat the oven to 190C/170C fan/gas 5.

In a food processor add the cheese and whizz for 30 seconds, then add the pine