• Organic
  • Vegetarian
  • Vegan
  • Dairy free
  • Unpasteurised

Wild Garlic and Chorizo Pasta


Serves 4


500 g pasta (e.g. penne or fusilli)
200 g cooking chorizo
1 handful of wild garlic
1 handful of welsh onion (or small bunch spring onions)
1 tbsp olive oil


1. Boil the pasta in salted water
2. Wash and dry wild garlic leaves and welsh onion tubes
2. Chop the wild garlic and welsh onions (roughly 1 cm wide)
3. Roughly chop the chorizo and fry gently in a wok or pot for 5 minutes
4. If using spring onions add them to the chorizo for about 3 minutes
5. Add the chopped wild garlic and welsh onions and mix with chorizo (they cook almost instantly)
6. Add the pasta and olive oil, mix thoroughly and serve

Source: http://foodfun.blog.co.uk/2007/03/28/wild_garlic_aamp_chorizo_pasta~1990622/

Buy the ingredients for this recipe:
  • Picture of Cured Spicy Chorizo Sausage

    Trealy Farm Ltd, Park Farm, Pontypool.

    Semi-dried fennel sausage


  • Picture of Extra Virgin Olive Oil
    500 ml

    From Suma Wholefoods Cooperative, Lacy Way,Elland, Yorkshire.

    Organic, Vegan

  • Picture of Hillfarm Cold Pressed Rapeseed Oil (750ml)

    From Hillfarm Oils, Hill Farm, Heveningham Halesworth, Suffolk.

    Vegetarian, Unpasteurised

  • Picture of Sesame Oil (500ml)

    From Clearspring, Acton Park Estate, London.

    This non-toasted sesame oil is a general-purpose oil that can be used for cooking and in salads.

    Organic, Vegan, Dairy free

  • Picture of Spring Onions (bunch)

    From Pensham Fields Farm, Pershorpe, Worcs