I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.
A recipe for the wild garlic season from Nigel Slater. If you cant get hol;d of wild garlic use 6 cloves of new wet garlic instead, and leave in the hot cream to infuse for 15 minutes, then remove.
