- Olive oil for frying
- 100g ’nduja, skin removed, finely chopped
- 50g fresh breadcrumbs
- 500g fresh pappardelle pasta or 400g dried pappardelle pasta
For the pesto
- Large handful wild garlic
- Medium bunch fresh mint
- Large bunch fresh basil
- 60g parmesan, grated, plus extra to serve
- 80ml extra-virgin olive oil
- Juice 1 lemon, plus extra to serve
- 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.)
- 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.
- 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.
- Wild garlic varies in strength; add ½ garlic clove for a stronger flavour. If you can’t find wild garlic, whizz a large handful of rocket with 1 garlic clove.
- 'Nduja is a spicy, spreadable Italian sausage, available from Italian delis and Ocado. If you can’t find it, use chorizo.
- Chill a young, dry rosé (Italian or Spanish) to handle the spicy sausage.