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Creamy Wild Garlic Farfalle

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I love spring for many reasons, but as I have already mentioned wild garlic is one of my top seasonal specials. This year I was lucky enough to freeze some for later in the year, when I miss it so much. It has a tremendous impact on your health: lowering cholesterol, blood pressure, plus it is indeed freaking delicious. Creamy Wild Garlic Farfalle – this cannot get any faster and simpler.

Ideal for a fast week dinner, easy lunch, accompanied by a glass of white wine. Yummy!

Total Time: 20 minutes

Shopping List

2 handfuls of pine nuts
A splash of olive oil
1 medium shallot, peeled and finely chopped
Sea salt, ground black pepper, cayenne pepper and caster sugar
½ cup of dry white wine
1 square of creamy cheese
2 tablespoons of crème fraîche
3 handfuls of wild garlic, washed and hardly chopped

2 portions of Farfalle pasta and Parmesan Cheese to finish


Cook the farfalle in a large deep pot filled with salted hot boiling water until al dente.

Meanwhile, add a splash of olive oil in a wok on medium heat.
Shallot in. Flavour up with some salt, pepper, cayenne pepper and a pinch of sugar. Sauté for about 3 minutes until it gets softer.
Then, baste with ½ cup of wine and reduce.

Stir in the creamy cheese and crème fraîche. Cover with a lid and let it melt on low heat. Taste and season accordingly.

Once the farfalle are ready, mold them gently into the sauce with a large spoon of salted pasta water. Lightly season with salt, pepper and a knob of butter.
Garlic in. Mix gently by using 2 large spoons.

Finish with Parmesan and serve immediately.

Makes 2 serves.

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