This Easter we decided to stay at home to enjoy our little family. Concerning culinary issues, I looked for inspiration on our local farmer’s market. When I discovered the fresh bear’s garlic I came up with the idea of making a pesto of it, as this was a way of using the whole bunch.
Coming from the garlic family, bear’s garlic is related to chives, onions and garlic. Even though it smells very much like the latter, it tastes totally different. Because of its antibacterial character, it has also a medical benefit concerning dyspepsia, but also high blood pressure and arteriosclerosis.
Unfortunately the green asparagus I intended to combine with was already sold out so I took some white asparagus even though the season has not yet started. The whole dish became different to what I planned: White asparagus instead of the green one, boiled ham instead of the raw one (in this context I need to tell you that I am pregnant and unfortunately I have to do without some of the really good things like Sushi or raw fish and meat, …) and into the bargain I forgot to buy some pine nuts and helped myself with almonds.
And the result? We loved it!!
You can choose yourself if you prepare the dish with almonds, boiled ham and white asparagus or with pine nuts, raw ham and green asparagus – just try and let us know which version you prefer (I am quite convinced, you’ ll enjoy both!)
- Bear's Garlic Pesto (1 jar):
- 50 g of bear's garlic (if you like you can mix it with parsley)
- 150 ml of olive oil
- ½ tsp of salt
- 50 g of parmesan
- 2 tbsp of almonds or pine nuts
- Pasta & Asparagus:
- 200 g of fettuccine
- 4-5 slices of boiled or raw ham
- 1-2 handful of cherry tomatoes
- salt and pepper
- Cut the bear's garlic into stripes and mix it in the blender with the salt and the olive oil until the consistency is creamy. Add the pine nuts/almonds and blend them as well. Stir in the parmesan and decide if you would like to add some more nuts or parmesan (which I did).
- I put the pesto into a clean jar and covered it with some more olive oil in order to preserve it.
- For our dinner I chose fettuccine (al dente) and mixed them with a generous amount of pesto (it is important to mix the pesto with the hot pasta, but without heating it. Ideally you take the jar out of the fridge 30 minutes before use). On top I put some asparagus, shortly blanched and roasted with some olive oil, mixed with halved cherry tomatoes and ham in stripes. Season to taste and enjoy!