smoked paprika tagliatelle with asparagus and wild garlic pesto

This recipe combines tender, juicy asparagus with a punchy wild garlic pesto and a home-made smoked paprika pasta. The pasta provides a smoky warm component to pull all the flavours together into a robust and satisfying dish.

20 asparagus spears

For the Pasta:
325 g “00” pasta flour
3 free range organic eggs, plus 2 egg yolks
1/2 tbsp extra virgin olive oil
5 g smoked paprika
40 g semolina, for dusting

For the Wild Garlic Pesto:
100 g wild garlic leaves, washed and roughly chopped
60 g pine nuts, toasted
50 g Parmesan cheese
150 ml extra virgin olive oil
Juice of half a lemon

To Serve:
Grated vegetarian Parmesan

View the full recipe at The Circus Gardener’s Kitchen →