Pin it
Green asparagus meets wild garlic pesto and milky burrata in a dish that brings spring right to your table. This perfect blend of spicy, fresh and creamy turns plain pasta into something that wakes up all your senses. The bright green colors and amazing smell make this pasta as good to look at as it is to eat.
The first time I made this for friends, everyone went quiet after the first bite – that's the best compliment a cook can get! What I love most about this dish is how easy it is to make compared to how fancy it looks. The few carefully picked ingredients work so well together and let each flavor shine through.
Tasty harmony
- The slightly spicy wild garlic aroma: creates the flavor base
- Crisp green asparagus: adds freshness and a hint of sweetness
- Burrata's creamy texture: melts luxuriously in your mouth
- Toasted pine nuts: bring occasional nutty flavor bursts
- Salty parmesan: strengthens all flavors and ties everything together
- A touch of lemon: gives the dish a refreshing lift
- Cream: softens the strong flavors and ensures a smooth sauce
The real magic comes from how everything balances out. While wild garlic is spicy and aromatic, asparagus brings elegant freshness. Burrata adds that creamy element that finishes the dish and gives it a special feel. This harmony makes every forkful a taste adventure.
Ingredient quality
- Fresh wild garlic: should smell strong and have bright green leaves
- Young green asparagus: with closed tips for the best crunch
- Good burrata: with a creamy center that melts perfectly
- Extra virgin olive oil: gives the pesto its fruity character
- Freshly grated parmesan: boosts the umami flavor
- Untreated lemon: provides refreshing acidity and aromatic zest
- Pine nuts: should be golden for maximum flavor
- Al dente pasta: grabs the sauce perfectly
Good ingredients make all the difference in this dish. I'm extra careful to pick wild garlic that still has a strong smell, and I choose asparagus that snaps easily when bent – that shows it's fresh. For burrata, it's worth going to a good cheese shop and asking for something handmade that'll ooze beautifully when cut open.
Pin it
Cooking steps
- Make the wild garlic pesto:
- Wash wild garlic carefully and pat dry. Toast pine nuts in a dry pan and let them cool. Blend wild garlic, toasted pine nuts, grated parmesan and olive oil until smooth. Add salt and pepper to taste. The pesto should be bright green and spreadable.
- Get the asparagus ready:
- Cut off the woody ends of green asparagus. Depending on thickness, cut stems diagonally into suitable pieces. Thin stems can stay whole. Sauté in a pan with some olive oil over medium heat for about 3-4 minutes until al dente. Asparagus should still be slightly crunchy and keep its bright green color.
- Cook the pasta:
- Cook pasta al dente in plenty of salted water according to package instructions. Before draining, save about half a cup of cooking water. Pasta should still be firm as it will continue cooking slightly in the sauce. The starchy cooking water will help create a creamy sauce later.
- Make the sauce:
- Warm the wild garlic pesto over low heat in a large pan. Stir in cream or crème fraîche and let it simmer gently until velvety. Add grated parmesan and let it melt. If needed, thin with some reserved cooking water until you get the right consistency.
- Combine everything:
- Add drained pasta to the sauce and mix well so every piece gets coated. Gently fold in the sautéed asparagus. Turn off the heat now so flavors can blend without the sauce thickening too much.
- Serve:
- Dish up the pasta onto plates. Carefully cut the burrata into pieces and place on top of the pasta. Sprinkle with toasted pine nuts and drizzle with lemon juice if desired. Add freshly ground black pepper and extra parmesan if you want. Serve right away, while the burrata is still fresh and pasta is hot.
Spring story
- Wild garlic: traditionally marks the beginning of spring cooking
- Green asparagus: contains valuable vitamins and minerals, especially important after winter
- Using seasonal ingredients: saves resources and guarantees intense flavor
This pasta holds a special place in our family. Every April when wild garlic grows in the forests, we go on a family trip to gather some. My kids have turned it into a competition to find the best leaves. What really touches me about this dish is the connection to nature and seasons. It only tastes perfect during those few weeks in spring when everything's at its peak. This fleeting quality makes it special, something we look forward to all year.
Serving ideas
This spring pasta already shines on its own. For a full menu, I suggest starting with a light spring salad with radishes and baby spinach leaves - the freshness wakes up your appetite and sets you up perfectly for the pasta. For drinks, a dry white wine like Sauvignon Blanc or a light Pinot Grigio works wonderfully with the fresh flavors. Its subtle acidity complements the creamy sauce and spicy wild garlic notes. To end the meal, a light dessert like strawberries with lemon balm keeps the spring theme going and refreshes your palate.
Creative twists
You can easily change this basic recipe to suit your taste. For a seafood kick, try adding sautéed shrimp - their slightly sweet flavor works great with wild garlic. If you don't eat dairy, smoked tofu makes a good burrata alternative and adds a spicy depth. Can't find wild garlic or cooking out of season? Try basil and arugula pesto for equally fresh flavors. For a totally vegan version, swap cream for coconut milk and parmesan for nutritional yeast flakes with a bit of salt - surprisingly tasty and still creamy.
Pin it
Storage tips
This dish tastes best fresh, but you can prep some parts ahead. Wild garlic pesto keeps in the fridge for up to a week if stored in a jar topped with a thin layer of olive oil. For longer storage, freeze it in portions, ideally in ice cube trays for easy use. The finished pasta should ideally be eaten right away, as burrata loses its creamy center if it sits too long. If you have leftovers, keep them in an airtight container in the fridge and gently reheat with a splash of cream to bring back the creaminess.
Kitchen tricks
- Wild garlic pesto: brief heating keeps its bright green color and fresh aroma
- A few drops of lemon juice: in the pesto not only boosts flavor but keeps the green color longer
- Burrata: take out of the fridge and cut just before serving for a perfect temperature contrast
Finding this recipe changed my spring cooking forever. What started as an experiment with freshly picked wild garlic became a ritual that marks the beginning of warm weather. Every time I make this dish, it reminds me how important it is to cook with the seasons and respect natural cycles. The strong taste of fresh, seasonal ingredients can't be matched. Try this recipe when wild garlic and asparagus are at their best, and see how a simple pasta dish can become spring on a plate!
Frequently Asked Questions
- → Where can I find wild garlic, and what should I watch out for?
- You can pick up wild garlic at markets, well-stocked supermarkets, or greengrocers from March to May. If gathering it yourself, be cautious as it looks like toxic plants like lily of the valley. A good trick: its garlicky smell helps identify it.
- → Can I make the pesto ahead of time?
- Absolutely! Store it in the fridge in a clean jar with a layer of olive oil for 1-2 weeks. It also freezes well, like in ice cube trays for easy portions.
- → What pasta shapes work best?
- Go for pasta that holds sauce well, like spaghetti, linguine, or tagliatelle. Short shapes like penne or fusilli work too thanks to their ridges or twists.
- → What’s a good substitute for burrata?
- If you don’t have burrata, regular or buffalo mozzarella works. You can also try ricotta or a spoon of mascarpone to keep it creamy.
- → How can I make this vegan?
- Swap parmesan for vegan parmesan or nutritional yeast. Use plant-based cream and skip the burrata, or replace it with vegan cream cheese.
- → What’s the best way to prep asparagus?
- Trim off the tough ends. Cooking time is about 5-10 minutes, depending on size and your preference. Keep them a little crunchy and don’t overcook.