• Organic
  • Vegetarian
  • Vegan
  • Dairy free
  • Unpasteurised
  • No Packaging
  • Plastic Free


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: