Pasta with wild garlic sauce

Pasta with wild garlic sauce with fresh garlic taste very aromatic and goes particularly well with grilled meats. Tortiglioni in boiling salted water and in about 12 minutes until to the dente. A large organic egg Hard boil. Stir the garlic mayonnaise sauce with yogurt and white balsamic vinegar and season strong with a smooth pinch of sugar, white pepper, salt and paprika.

Wild garlic, rinse, dry pan and cut off the stems. Wild garlic cut into thin strips, as previously seen in the picture, and mix into the sauce. A tomato cut into small cubes and garlic to give. A mild white onion peel, into very fine cubes and mix with the garlic sauce. Pour pasta into a colander, cool under cold water and drain. Drain the eggs to cool, put into cold water, peel and cut into cubes with the egg slicer.


Egg noodles and mix with garlic sauce and a little pull can. Pour asparagus sections in a colander, drain and keep reading just before serving, gently among the pasta salad with garlic sauce.


¤150 g Tortiglioni
¤1 Organic egg
¤2 tablespoons Mayonnaise
¤150 g Yogurt
¤2 tablespoons Balsamic vinegar, white
¤5 g Sugar
¤White pepper,
¤50 g Wild garlic
¤1 Tomato
¤1 Onion, whit
¤170 g Asparagus sections

2 servings – 561 calories per serving , 30 mins Prep – 30 mins Total