Leek, Wild Garlic & Sausage Pasta by Julius Roberts

Ingredients

• 500 pasta
• 300 sausage
• 2 leeks
• 50 wild garlic
• 3 asparagus spears
• 2 tbsp olive oil
• 1 bay leaf
• 50 ml wine or beer or cider
• 100 ml cream
• 50 parmesan cheese
• 1 nutmeg
• 1 lemon zest
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) pepper

Instructions

1. Break up sausages and fry in 2 tbsp olive oil until golden brown.
2. Chop leeks and add to the pan with the sausage, then cook until softened.
3. Add bay leaf and a splash of wine, beer or cider to deglaze the pan
4. Chop asparagus into small discs, leaving the tips whole, and add to the pan
5. Add a dash of cream, nutmeg, and wild garlic. Stir until the wild garlic wilts.
6. Cook pasta according to package directions. Reserve about 1 cup of pasta water
7. Add the cooked pasta to the pan along with a splash of pasta water
8. Cook stir in plenty of parmesan cheese, lemon zest, and pepper over medium heat.
9. Whip everything together until the sauce is creamy and coats the pasta.