Slow-Cooked Spring Feasting: Spicy Harissa-Glazed Lamb Riblets
March 9, 2025Hello, Nomad Larder family!
Spring has well and truly sprung here at the Nomad Larder, and we’re diving fork-first into the season with a vibrant, veggie-packed bowl of pasta that’s bursting with green goodness.
Inspired by the Italian idea of primavera—literally meaning “first spring”—this dish is a joyful celebration of the season’s earliest offerings. Think broad beans, garden peas, and fine green beans, all stirred through silky pesto and hugged by our wonderfully wiggly Cornish wild garlic lumaconi pasta. (Psst… we’ve got a special offer running on this pasta right now, so it’s the perfect time to give this one a go!)
🌿Ingredients (Serves 4):
For the Pesto:
- 50g fresh basil leaves
- 50g freshly grated Parmesan
- 40g pine nuts
- 1 garlic clove
- 120ml cold-pressed rapeseed oil
- 15–30g extra-grated Italian hard cheese (for that final flourish)
- Salt, to taste
What you'll need...
For the Pasta Primavera:
- 350g Cornish wild garlic lumaconi
- 100g podded broad beans and peas
- 100g fine beans, blanched and diced
- 1–2 tbsp olive oil
- Salt and pepper, to taste
- Optional: squeeze of lemon juice or zest for extra zing
🍃 Let’s Get Cooking
Step 1: Blitz Your Pesto
- Pop all the pesto ingredients into a food processor or blender and blitz until smooth. Add your rapeseed oil gradually—you’re aiming for a loose, silky sauce that clings to pasta like a hug.
Step 2: Spring Prep
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Blanch your fine beans, peas, and broad beans in boiling water for just a minute or two. Then straight into an ice bath they go! This locks in that vibrant green colour and keeps them beautifully crisp.
Pod the broad beans if you haven’t already—this is a great task for little hands to help with.
Step 3: Cook That Pasta!
- Boil your wild garlic pasta according to the pack instructions (don’t forget to taste for doneness). Once cooked, drain the pasta—but save a spoonful of that lovely starchy water!
Step 4: Bring It All Together
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Return the pasta to the pan with about a tablespoon of the cooking water. Add the blanched greens and warm everything through gently.
Now for the good stuff—stir in your pesto and watch the pasta get coated in all that herby, nutty green gold. Season to taste, and add a splash of lemon juice or zest if you're feeling fancy.
Step 5: Serve & Smile
- Plate it up, scatter over a little more cheese, and finish with a crack of salt and pepper. Serve warm and enjoy the taste of spring in every bite!
✨ Why We Love It
This dish is a bowlful of sunshine, easy enough for a weekday dinner, but special enough to serve to friends. It’s a lovely way to get the family excited about fresh veg, and the wild garlic pasta gives everything a wonderfully fragrant twist.
And don’t forget our Cornish Wild Garlic Lumaconi is currently on offer, so now’s your chance to give this seasonal stunner a try!
Here’s to fresh air, full plates, and family feasting. Happy cooking, Nomads! 🌸🍽️
Now It's Your Turn...
All you have to do now is try it yourself. Once you've done it, we'd love to see how it turned out! Take a picture, tag us on Instagram @nomadlarder and show us how you got on.
You can pick up the chicken jus required for it here. Check back soon more ingredients we have added!
