Wild garlic pesto is incredible! It is only available for a few weeks in early spring. We enjoyed this as a spring holiday meal with a mixed salad and a bio vegan white wine.

Wild Garlic Pesto on Bow tie Pasta with Fresh Asparagus

Serving Size: 4


  • 2 cups wild garlic pesto
  • 16 ounces pasta (we used bow tie)
  • ½ pound asparagus, trimmed and cut in 2-3 inch pieces

Wild Garlic Pesto on Bow tie Pasta with Fresh Asparagus


  1. Prepare the wild garlic pesto.
  2. Bring large pot of lightly salted water to boil and cook the pasta al dente according to instructions.
  3. Clean the asparagus.
  4. Cut off the woody end and slice the spears into 2-3 inch pieces.
  5. Steam the asparagus al dente (3-5 minutes).
  6. Drain the pasta when it is ready (reserve 1/2 cup of the cooking water to mix with the pasta.
  7. Return the drained pasta to the pot mix 3/4 cup of pesto with some of the pasta cooking water and pour over the pasta.
  8. Stir to mix well.
  9. Gently mix in the steamed asparagus pieces, reserving a few of the tips as top garnish.
  10. Serve the pasta on individual pates, place a few of the asparagus tips on top and perhaps a some more of the pesto.
  11. We served the meal garnished with white edible spring flowers.