Wild garlic pesto pappardelle with crispy ‘nduja breadcrumbs

Method

1. Bring a large pan of water to the boil. In a mini food processor, whizz all the pesto ingredients, then taste, season and set aside. (Or chop the garlic and herbs, then grind it all in a large pestle and mortar.)
2. Heat a glug of oil in a medium frying pan over a high heat, add the ’nduja, then fry for 3-4 minutes, stirring, until it starts to melt and bubble. Add the breadcrumbs to the pan and cook for a further 2-3 minutes until crispy, then turn off the heat.
3. Meanwhile, add the pasta to the boiling water and cook according to the packet instructions until just al dente (2-3 minutes for fresh pasta, 8-9 minutes for dried). Drain, then return to the pan. To serve, stir the pesto into the pasta and scatter the crispy ‘ndjua breadcrumbs on top. Sprinkle with extra parmesan and lemon juice, if you like.
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