spinach, wild garlic & Courgette Rigatoni with Roasted courgettes & A drizzle of rosemary infused olive oil

Brown Rice Rigatoni with Roasted Courgettes, Wild Garlic & Spinach

Early signs of spring has always been synonymous with the woodlands abundant with glorious wild garlic, it’s irresistible pungent smell and wildly delicious flavour, that inspires cooks and chefs to create wonderful recipes during the brief wild garlic season .

This afternoon I’m sharing a recipe for a vibrant, wild garlic pasta dish, which combines a host of lovely spring flavours.

Serves 4

- 500g courgettes sliced ( 1/4 inch in half moon shapes )
- 2 garlic pods
- 75g wild garlic
- 200g spinach
 - Extra  virgin olive oil + any infusions you may like to drizzle over the pasta
- 500g brown rice rigatoni or any other pasta of choice

1) Cut the courgette length wise in half, then slice the courgettes and place on an oven tray  with the two unpeeled garlic pods . Drizzle with a generous amount of Extra virgin olive oil. Season generously with salt and pepper. Roast in a preheated oven at 180°c for approximately 15-20 minutes. Turning over once halfway through the roasting time.

2) Blanch the spinach and wild garlic in boiling water for two minutes. Drain thoroughly.

3) Blend the spinach and wild garlic in a food processor and pulse to a purée, whilst gradually pouring in 100ml of the extra virgin olive oil .  Season with sea salt & pepper.

4) Cook the pasta in boiling salted water as per cooking instructions and drain.

5) Combine the pasta , wild garlic- spinach sauce, roasted courgettes with the roasted garlic pods squeezed out from the skin.

6) Drizzle with extra virgin olive oil, I drizzled the pasta with a  infused homemade rosemary oil.

Serve with some grated lemon zest and  Parmesan or a vegan cheese. Enjoy !