Today I'm teaching you how to make pasta for free! Pasta with leurda sauce, meaning wild garlic
Today I'm teaching you how to make pasta for free! Pasta with leurda sauce, meaning wild garlic! is a easy Romanian recipe that serves 2. 400 calories per serving. Recipe by Fabian Soare on YouTube.
Prep: 12 min | Cook: 10 min | Total: 30 min
Cost: $32.19 total, $16.10 per serving
Ingredients
- 100 g Wild Garlic Leaves (Leurdă) (fresh, washed and trimmed)
- 200 g Pasta (e.g., Ratoni Tubes) (any short pasta works)
- 30 ml Extra Virgin Olive Oil (Sicilian extra‑virgin, high quality)
- 30 g Walnuts (or almonds, toasted lightly)
- 30 g Pecorino Romano Cheese (grated; can substitute Parmigiano‑Reggiano)
- 30 g Cream Cheese (softened)
- to taste Salt (prefer sea salt)
- to taste Black Pepper (freshly ground)
Instructions
Wash the Wild Garlic
Rinse the wild garlic leaves thoroughly under cold running water to remove soil and grit. Pat dry with a clean kitchen towel.
Time: PT5M
Blanch the Leaves
Bring a pot of water to a boil, add the wild garlic leaves and blanch for 1 minute until they turn bright green. Drain immediately and run under cold water to stop cooking.
Time: PT2M
Temperature: boiling
Prepare the Pesto Base
Place the blanched leaves, toasted walnuts, grated Pecorino Romano, softened cream cheese, olive oil, salt and pepper into a blender. Pulse until a coarse paste forms, then blend on high for another 10‑15 seconds until smooth but still slightly textured.
Time: PT5M
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8‑10 minutes. Reserve ½ cup of the pasta water before draining.
Time: PT10M
Temperature: boiling
Combine Pasta and Pesto
Return the drained pasta to the pot or a skillet over low heat. Add the wild‑garlic pesto and toss, adding reserved pasta water a little at a time until the sauce coats the pasta evenly and shines.
Time: PT3M
Temperature: low
Serve
Plate the pasta, drizzle with a tiny extra‑virgin olive oil if desired, and garnish with a sprinkle of extra grated cheese. Serve immediately while hot.
Time: PT0M
Nutrition Facts
- Calories
- 400
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Can be made vegan by substituting cheese and cream cheese
Allergens: Tree nuts, Dairy, Gluten
Ingredient Substitutions
- Instead of Wild Garlic Leaves (Leurdă): chard leaves, spinach
- Instead of Pasta (e.g., Ratoni Tubes): penne, fusilli
- Instead of Extra Virgin Olive Oil: avocado oil, grapeseed oil
- Instead of Walnuts: almonds, pine nuts
- Instead of Pecorino Romano Cheese: Parmesan, Grana Padano
- Instead of Cream Cheese: ricotta, Greek yogurt
Equipment Needed
- Large Pot
- Colander
- Blender or Food Processor
- Skillet (Stainless Steel)
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Blanching the wild garlic for exactly 1 minute to preserve color and flavor
- Blending the pesto to a smooth yet slightly textured consistency
- Tossing the pasta with enough reserved cooking water to emulsify the sauce
Chef Tips from the Video
- Toast the walnuts lightly before blending for extra nutty flavor
- If you cannot find wild garlic, substitute with a mix of spinach and a small amount of garlic powder for a similar green base
- Use a high‑quality Sicilian extra‑virgin olive oil; its fruitiness elevates the pesto.
Troubleshooting
Pesto is too thick and does not coat the pasta
Add a splash of the reserved pasta cooking water or a little more olive oil until the desired consistency is reached.
Wild garlic tastes bitter
Make sure not to over‑cook the leaves; blanch for only 1 minute and cool quickly. Also, use young, tender leaves.
Pasta sticks together after draining
Toss the hot pasta with a drizzle of olive oil immediately after draining, then combine with the pesto.
Storage
Refrigerator: Pesto can be stored in an airtight container for up to 3 days; keep pasta separate and re‑heat gently.
Freezer: Pesto freezes well for up to 1 month; thaw in the fridge before use.
Room temperature: Do not store at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Pesto can be prepared up to 2 days ahead and kept refrigerated; bring to room temperature before mixing with pasta
- Cooked pasta can be tossed with a little olive oil and stored separately to prevent sticking
Frequently Asked Questions
What is the cultural significance and history of wild garlic (leurdă) pesto in Romanian cuisine?
Wild garlic, known as leurdă, has been foraged in Romanian forests for centuries and traditionally used in simple sauces, soups and salads. Combining it with Italian pesto techniques reflects a modern, budget‑friendly twist that celebrates Romania’s abundant forest herbs while honoring Mediterranean flavor principles.
What are the traditional regional variations of leurdă‑based dishes in Romania?
In different Romanian regions, leurdă is mixed with sour cream for a cold dip, combined with potatoes in a stew, or sautéed with mushrooms. The pesto style shown by Fabian Soare is a contemporary adaptation that uses nuts and cheese, similar to the mountain‑herb sauces of Transylvania.
How is wild garlic (leurdă) traditionally harvested and prepared in Romanian households?
Harvesters pick young, tender leaves early spring, wash them thoroughly to remove soil, and often blanch them briefly to reduce bitterness before using them raw in salads or blended into sauces. Fabian Soare follows this practice by washing, blanching for one minute, and then blending the leaves.
What occasions or celebrations is leurdă pesto commonly served at in Romanian culture?
Leurdă pesto is popular during spring festivals and family gatherings when fresh forest herbs are abundant. It is served as a simple, inexpensive main course that showcases the season’s bounty, often paired with homemade pasta or rustic bread.
What other Romanian dishes pair well with wild garlic pesto pasta?
The pesto complements traditional Romanian side dishes such as sarmale (cabbage rolls), mămăligă (polenta), and a simple cucumber‑yogurt salad. A glass of light Romanian white wine, like a Fetească Albă, also balances the garlicky richness.
What are the most common mistakes to avoid when making wild garlic pesto pasta?
Common errors include over‑blanching the wild garlic, which makes it lose its bright color and mild flavor, and using too little pasta water, resulting in a dry sauce. Also, overheating the oil in the blender can create a bitter taste.
Why does this recipe use a brief 1‑minute blanch for the wild garlic instead of cooking it longer?
A short blanch preserves the vivid green color, keeps the delicate garlic aroma, and reduces any potential bitterness. Longer cooking would degrade chlorophyll and make the leaves mushy, affecting texture and flavor.
Can I make the wild garlic pesto ahead of time and how should I store it?
Yes, the pesto can be prepared up to two days in advance. Store it in an airtight container, covering the surface with a thin layer of olive oil to prevent oxidation, and keep it refrigerated. Before using, let it reach room temperature and stir well.
What texture and appearance should I look for when the pesto is finished?
The pesto should be a smooth yet slightly coarse green paste, glossy from the olive oil, with visible flecks of nuts and cheese. It should not be watery; if it is, add more oil or cheese, and if too thick, thin with pasta water.
How do I know when the pasta is perfectly al dente for this dish?
Taste a piece a minute before the package’s suggested cooking time; it should be firm to the bite with a slight resistance in the center. Al dente pasta holds the sauce better and prevents the dish from becoming mushy.
What does the YouTube channel Fabian Soare specialize in?
The YouTube channel Fabian Soare focuses on affordable, resourceful cooking using locally foraged ingredients and simple techniques, often highlighting Romanian culinary traditions and budget‑friendly meals.
How does the YouTube channel Fabian Soare's approach to Romanian cooking differ from other cooking channels?
Fabian Soare emphasizes ultra‑low‑cost meals, foraging, and quick preparation, often cooking outdoors or in minimal kitchen setups. Unlike many channels that rely on store‑bought ingredients, he showcases how to turn wild herbs like leurdă into gourmet‑style dishes.
Last updated: September 3, 2026
