So guess the excitement I had when I walked past Borough market yesterday and came across this solitary packet of organic wild garlic - not all of us are habitual forager so do not judge me. I'm sure the greengrocer were bemused by my reaction as I gasp quite loudly right in front of the till when I spotted this parked next to it.
And now there is just one thing I need to do....forage for more (from farmers market or perhaps taking up foraging as a full time career, which I am serious contemplating)
In the meantime, whisk the olive oil and lemon juice in a large bowl and gradually add the pecorino until well mix and slightly emulsify. Season with salt and pepper to taste.
225g dried linguine
50ml extra virgin olive oil
juice of 2 lemons
75g Pecorino cheese, grated
a bunch of wild garlic
sea salt and freshly ground black pepper
Bring a large pot of water to the boil and cook the linguine according to packet's instructions until al dente.