Spring is here, and we're dipping into nature's pantry.

Read on to find the recipe for a delicious (and nutritious) Wild Garlic & Cavolo Nero pasta, our recommended serve as well as a naturally non-alcoholic cocktail…

Wild Garlic

We love wild garlic at this time of the year. A superfood with natural antibiotic and detoxifying properties which can lower blood pressure and cholesterol. Look (and smell) out for it and its unmistakable garlicky scent. The wide-leafed greens are in abundance in undisturbed woodland areas from March through to early Summer. The leaves are available all season, and are frequently used in recipes. The plants’ delicate white flowers can be a decorative and flavoursome addition to spring salads, pestos and pastas.

Wild Garlic & Cavolo Nero rigatoni with spring greens (serves 4)


250g rigatoni pasta

200g cavolo nero, stems removed

100g wild garlic leaves

3 garlic cloves

3 tablespoons olive oil

50g pine nuts

juice of 1 lemon

50g parmesan cheese, cut into chunks, plus extra for serving

salt, to taste

100g asparagus, trimmed and cut into thirds

100g garden peas

lemon zest, for garnish

extra virgin olive oil, for drizzling

ricotta cheese (optional), for serving


1. Pour yourself a large glass of L.A Sparkling English Blush .

2. Bring a large pot of salted water to a boil. Add the cavolo nero and wild garlic to the boiling water and cook for 5 minutes until tender. Remove the greens from the pot using a slotted spoon and transfer them to a blender, reserving the cooking water.

3. In the same pot, add the rigatoni pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the cooking water.

4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and sauté until golden brown, about 2 minutes. Remove from heat and set aside.

5. Add to blender the cavolo nero, wild garlic, sautéed garlic and oil from the skillet, pine nuts, lemon juice, parmesan chunks, and a ladle of the reserved cooking water. Blend until smooth and creamy, adding more cooking water if needed.

6. In a separate pot or steamer, steam the asparagus and peas until tender, about 5 minutes.

7. In a large pan, combine the cooked pasta, blended cavolo nero and wild garlic sauce, steamed asparagus, and peas. Toss gently to coat the pasta and vegetables in the sauce, adding more reserved pasta water if necessary to loosen the sauce.

8. Serve the rigatoni hot, garnish with extra parmesan cheese, lemon zest, a drizzle of extra virgin olive oil. Also nice with a dollop of ricotta cheese.

L.A Botivo Ginger Spritz

Sip into Spring with this punchy flavour combination. Complex and fiery.


25ml  Botivo

150ml L.A Brewery  Ginger  


1. Add ice to glass.

2. Pour 25ml Botivo.

3. Top with L.A Brewery Ginger.

4. Garnish with thyme.