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This delicious pasta recipe makes the most of one of Britain's favourite foraged greens - wild garlic! It's paired with fennel sausage, a pinch of chilli and courgette ribbons.
Recipe created by Gizzi Erskine, on behalf of ZENBBegin by squeezing the sausage meat out of its skin and break it up into clumps and clusters. Heat the oil in frying pan over a high heat, and fry off the sausage meat with the chilli flakes until well caramelised, crisp and golden.
Next, add the courgettes and fry off for a minute or so until slightly softened, and then add the peas. Cook the ZENB Fusilli according to the packet instructions - aim for an al dente texture if you like!
In a bowl, mix together the crème fraiche, egg yolks, parmesan and tablespoon or two of pasta water.
Add to the sausage mixture, along with the cooked pasta and wild garlic. Stir through gently until the pasta is evenly coated in the glossy, silky sauce.
Season with salt and plenty of black pepper. Serve with an extra drizzle of olive oil and another grating of parmesan.
Begin by squeezing the sausage meat out of its skin and break it up into clumps and clusters. Heat the oil in frying pan over a high heat, and fry off the sausage meat with the chilli flakes until well caramelised, crisp and golden.
Next, add the courgettes and fry off for a minute or so until slightly softened, and then add the peas. Cook the ZENB Fusilli according to the packet instructions - aim for an al dente texture if you like!
In a bowl, mix together the crème fraiche, egg yolks, parmesan and tablespoon or two of pasta water.
Add to the sausage mixture, along with the cooked pasta and wild garlic. Stir through gently until the pasta is evenly coated in the glossy, silky sauce.
Season with salt and plenty of black pepper. Serve with an extra drizzle of olive oil and another grating of parmesan.
45-45 minutes
Serves 4
