Pasta with Wild Garlic Sauce

How to prepare pasta with wild garlic sauce

1. For the sauce, bring water to a boil in a small pot. When boiling, add the wild garlic and blanch for 1 minute. Remove and plunge quickly into cold water to stop the cooking and preserve the color. When the wild garlic has cooled, remove from water and squeeze well in your fist or in a kitchen towel.
2. In a small food processor or with an immersion blender, mix the wild garlic, a little salt and the oil until you have a paste. Add the lovage, parmesan, grind black pepper and mix briefly, just until combined. Add the water and mix until it becomes a fine sauce that flows off the spoon. Taste for salt.
   * the sauce can be prepared ahead and stored in the refrigerator
3. Tear the lasagna sheets into suitable strips. Put them in boiling salted water (I used the same water in which I blanched the wild garlic). Cook until done, then drain, reserving 4-5 tablespoons of water.
5. Heat a large pan (about 26-30cm). Add the wild garlic sauce, chili flakes and then the cooked pasta. Mix until the sauce evenly coats the pasta. Taste for salt. While mixing, if the sauce seems too thick, drizzle in a little of the pasta cooking water to make it distribute more easily. If you add too much water and the sauce seems diluted, just let it simmer for 1-2 minutes over heat, stirring constantly, until it returns to the right consistency.
   
6. Transfer the pasta to a wide plate. Sprinkle with parmesan. You can also add a piece of burrata on top (or soft mozzarella; or ricotta), it goes well with the wild garlic sauce. Drizzle everything with 1 tablespoon of olive oil and then sprinkle chili and grind black pepper. Serve immediately while warm.
   

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