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Wild garlic pasta pated on grey plates, with wild garlic leaves spread around it.

Wild Garlic Pasta Recipe

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Wild garlic pasta is one of the most flavourful pasta dishes ever. It is simple and quick to make and bursts with the fresh spring flavour of wild garlic.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x



400g pasta

5 tbsp wild garlic pesto

100g wild garlic

2 peperoncini

80ml extra virgin olive oil

80ml white wine

Salt&pepper to season


Wash the wild garlic and discard any long stems. You can decide to cut the wild garlic or leave the leaves whole. Finely chop the peperoncini.

Cook the pasta in salt water to package instructions. Stop the cooking process a minute before they turn al dente, so they can finish cooking in the sauce.

While the pasta is cooking, add a tablespoon of olive oil to a pan and add the chillis. Heat to medium, and allow the chillies to infuse the olive oil for a minute or two.

Next, add the wild garlic pesto, the remaining olive oil, and white wine. Dissolve the pesto until a creamy, uniform sauce forms.

Once the pasta is just shy of turning al dente, transfer it into the sauce.

Add pasta water until a delicious creamy sauce coats the pasta. Now, you can add the fresh wild garlic leaves and incorporate them. Finish cooking the pasta to your desired consistency. Season with salt and pepper, and you are ready to plate.

When plating the wild garlic pasta, get a few extra spoonfuls of the delicious sauce on the pasta. If needed, you can mix some extra wild garlic pesto with a bit more white wine and olive oil and drizzle it over the pasta when plating.


If you want to forage wild garlic, be careful: There are numerous poisonous plants to confuse wild garlic with, such as lily of the valley, autumn crocuses, corn lily and others, which can be a deadly error. Always consult with a professional when foraging.

When making the wild garlic pesto, make some more than you need for this pasta. It is delicious with so many dishes, you will want to have more on hand!

  • Author: Ivo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Pasta, Lunch, Dinner, First
  • Cuisine: European
  • Diet: Vegan