We love to eat pasta, and therefore we do it as frequently as possible. Furthermore, ever since we discovered how to make fresh pasta dough, we very rarely use store-bought anymore.

As for sauces, we sometimes go with classic versions such as a simple bolognese or a tomato-based sauce, but from time to time, we also like to take things to another level.

Now, there is nothing better than going to the local market and cook with fresh ingredients. 

Inspired by this idea, I developed a very simple recipe based on what is now in season - wild garlic and a local cheese called 'telemea.' 

I am very well aware that if you are not from Romania, you will not be able to get ahold of this last product.

However, this Romanian cheese is a softer and more unsalted type of feta. So keeping feta in water for half an hour or so will give you more or less the same result. Furthermore, you can use the American teleme cheese.

This being said, let's see how to make this fresh, spinglike pasta:

• Put a big pot of salted water to boil.
• Take your food processor out. Place the wild garlic, parsley, 4 tbsp of olive oil, parmesan, and orange juice in it. Pulse until you get a nice paste. Leave aside and focus on making the sauce.
• In a skillet, pour the remaining olive oil, then let it heat up on medium heat—Cook the chopped spring garlic and the chili for a couple of minutes. Place the anchovies in there and let them disintegrate.

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• Cut the cherry tomatoes in half and add them to the pan. Let them release some of their juices and top them with the pesto.

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• Stir gently to combine and season with salt and pepper. Remember that you will be adding some kind of salty cheese, so be careful with the salt.
• Boil your pasta with 2 minutes less than what the package instructions say. When ready, bring them to the pan and carefully mix them with the sauce.

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• Cut the cheese into small cubes and bring them to the party.

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• Stir to incorporate and serve immediately with extra parmesan.

So that is basically it. In less than 20 minutes, you can enjoy a beautiful fresh pasta that you will love more with each bite. The best thing about this dish is that even people who can't eat garlic due to health issues will be able to enjoy it. Wild garlic only has a mere garlic aroma and is not aggressive at all.

Now, I will be honest with you. I really don't with what you can substitute wild garlic. This is why, if you want to try this dish, you should act fast as in a couple of weeks you probably won't be able to find this ingredient easily.

* You can use fresh-bought tagliatelle, but if you do have a pasta machine, you should take your time and make your own dough. The result is so much rewarding. You can check out our Drunk on Bolognese Pasta and see how to prepare the pasta dough.

** Don't forget to tag us on Instagram when making this dish.