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Available for over a year

Spelt Pasta Tagliatelle with Wild Garlic Pesto If you can’t find any wild garlic then simply use basil in its place. For the spelt pasta (Makes one serving of pasta): 100g spelt flour 1 large egg 1 tablespoon rapeseed oil For the pesto: 100g mixed nuts, ground (I used hazelnuts, cashews, walnuts, almonds) 100g parmesans, finely grated Several large handfuls washed wild garlic leaves 1 large handful flatleaf parsley 100ml rapeseed oil (approx, gauge by eye) Freshly ground pepper 1: Combine the spelt, flour, egg and oil and mix well with a fork then bring together with your hand (keep one hand clean if you can) and then knead to a soft dough ball. Roll out as thin as possible then cut into strips. Cook in boiling salted water for 2-3 minutes. 2: Whilst the pasta is cooking combine the pesto ingredients inn a food processor and blitz until well mixed. 3: Drain the pasta then add a couple of tablespoons of the pesto and stir well. Serve with a few gratings of parmesan. Put the remaining pesto into a jar, cover with a thin layer of oil and refrigerate.