Wild garlic season is just about upon us. Over the next couple of months you’ll clock your favourite food lovers slathering wild garlic pesto on anything and everything, swapping tips on socials and point blank refusing to divulge the best spots for foraging.
If you’re local and curious, feel free to drop me a message and I’ll let you know a couple of good spots – failing that, Riverford often include wild garlic in their veg boxes (which I whole heartedly recommend) at this time of year.
If you can’t find smoked garlic – I got mine in Big Tesco – regular will do just fine.
This recipe serves just one because I am still! Constantly! Alone! But if you’re not similarly afflicted, go ahead and double/triple the amounts at your leisure. It’s on the saucy side, so you might even be OK to just double the pasta and leave the sauce as is if you’re cooking for two and don’t share my decadence or gluttony.
75g pasta (whatever your fav is)
2 tbsp butter
1 tbsp flour
1 handful extra mature cheddar
2 cloves smoked garlic, finely chopped
big handful wild garlic, finely chopped into ribbons
1 – Cook pasta according to pack instructions.
2 – Meanwhile, gently heat your butter in a saucepan and add the smoked garlic. Cook for a couple of minutes then add the flour.
3 – Stir the flour, butter and garlic into a paste and cook for one minute. Add the milk, very gradually, stirring all the time, until it forms a sauce. Cook for a few minutes to thicken up.
4 – Take off the heat, add your wild garlic and cheese and stir. Taste to see if it wants any salt and add if necessary.
5 – Add cooked pasta, stir and serve.