Wild Garlic Rigatoni

1: Blanch your wild garlic leaves in boiling water for 15 seconds, then place into ice cold water to cool.

2: Squeeze out the moisture, then place in a food processor with the basil, garlic, lemon zest, pine nuts, silken tofu, nutritional yeast, and olive oil. Blend until creamy and combined, seasoning to taste with salt and pepper.

3: Put your pasta onto boil and reserve a cup of pasta water once al dente.

4: Loosen the sauce with a ladle of pasta water, then pour over the pasta with more pasta water, mixing well to combine.

5: Top with chilli flakes, more lemon zest, toasted breadcrumbs if you like, and more olive oil - enjoy!