Pasta: a staple of the student diet that’s already pretty cheap – but it could be even cheaper, as well as being delicious and nutritious, with a bit of foraging.
Foraging
has experienced a resurgence in popularity recently, and the Family Foraging
Kitchen, an initiative based in the South West, has just been awarded funding
from Plymouth University to help local families learn to find and cook with
foraged ingredients.
Here’s a recipe for a quick pesto sauce that you can chuck on any cooked pasta. You can use any green edible wild leaf, the Family Foraging Kitchen tells us, but common sorrel, chickweed or stinging nettles are particularly nice.
