Wild Garlic & Broad Bean Tortiglioni With Feta & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil a kettle

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for an initial 5-7 min (8–10 min for wholewheat) or until slightly cooked

While the pasta is cooking, reboil a kettle

Heat a small dry pan over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, crush your garlic open by squashing it with the side of a knife and discard the skins

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Add the wilted spinach with your blanched peas to a food processor with the peeled garlic, wild garlic paste, soft cheese and Chinese rice wine

Add a pinch of salt and pepper and blitz until smooth – this is your wild garlic verde sauce

Tip: Looking a little dry? Add a splash of water!

Once the pasta is slightly cooked, add your broad beans to the pot and cook for a final 2-3 min or until the broad beans are piping hot and the pasta is cooked with a slight bite

Once done, drain the pasta and broad beans, reserving a cup of the starchy pasta water

Reserve the pot

Return the reserved pot to a high heat and add the wild garlic verde sauce with your vegetable stock mix and cook for 30 secs or until fragrant

Once fragrant, add 100ml [130ml] [170ml] starchy pasta water and cook for 30 secs or until thickened

Once thickened, add the drained pasta & broad beans with a generous pinch of salt and pepper and a small knob of butter and give it a good mix up – this is your wild garlic & broad bean tortiglioni