Creamed wild greens pasta

by Celia Brooks

A simple pasta dish made with wild foraged greens

Young nettle tops and ground elder work well in this dish. Just make sure you wear gloves when handling nettles!


500g pasta shapes, such as penne
25g butter
3 garlic cloves, chopped
300g (approx) wild foraged greens, de-stemmed, washed and dried, roughly chopped
250g crème fraiche
1 tsp lemon zest, freshly grated


Bring a large pan of well-salted water to the boil. Cook the pasta according to package directions.

Meanwhile, melt the butter in a large frying pan and add the garlic. Cook and stir until it starts to turn light golden, then add the greens and stir. Season with sea salt and pepper. Cook until collapsed.

Stir in the crème fraiche and lemon zest until bubbling and well combined. Serve right away, spooned over hot pasta.

Recipe: Celia Brooks and Ceridwen Buckmaster