Wild garlic tagliatelle with roasted garlic cream and spring onions

The dish was inspired by the pasta topped with various types of cheese. First I wanted to add both garlics and the onion to the sauce, but then I thought that it might be more interesting if we can taste them in various roles and textures: spicy in the pasta, creamy in the sauce and crunchy on the top.

Wild garlic tagliatelle with roasted garlic cream and spring onions

Ingredients:

For the wild garlic tagliatelle:

- 250 g flour for pasta

- 1 egg

- 50 g wild garlic (puréed with 80 ml water)

- salt

For the roasted garlic cream:

- 3 bulbs garlic (baked in the skin)

- 30 ml heavy cream

- 15 ml dry white wine

- salt, pepper

Topping:

- 8 spring onions (chopped)

- freshly ground pepper

Preparation:

1. Knead the dough for the pasta. Using a pasta maker, form and cut the tagliatelle. Cook the pasta in salted water for a few minutes (cc. 2 minutes).
2. Boil the white wine until the alcohol evaporates (cc. 2 minutes). Then purée the ingredients of the roasted garlic sauce with an immersion blender until smooth and creamy.
3. Mix the pasta with the sauce, and sprinkle it with lots of pepper and spring onion on the top.