It’s the season! I love wild garlic. I must admit I only discovered it a few years back, even though my mum kindly pointed out that we used to have some in our garden growing up, oops.
As always make in advance and in a batch so you have it for the working week!
200g pasta of choice (I used wholewheat)
100g feta, crumbled
1 courgette, cut into chunks
1 lemon, zest & juice
5 sun-dried tomatoes, chopped (or just use cherry tomatoes)
Extra virgin olive oil
3 tbsp pumpkin seeds
Bunch of wild garlic
Cook the pasta according to the instructions.
In the meantime cook the courgette on a medium heat for 4-5 mins.
As you take it off the heat add the wild garlic & lemon zest.
Once the pasta is cooked, drain and rinse with cold water (if having it cold for lunch the next day).
Add the courgette, wild garlic, feta, tomatoes, pasta to a bowel, mixing well.
Add the lemon juice, 4 tbsp of olive oil & season well.
(makes 3 large portions)
Works well as a dinner too!
Enjoy! Michelle x