We love pasta—and we do it as often as we can. Pasta is more than a comfort food for us. It's a canvas for the season's best flavors. And nothing celebrates spring quite like simple yet flavorful pasta with a green sauce made from wild garlic and creamy, salty cheese.

This easy green pasta recipe brings together wild garlic, juicy tomatoes, a touch of chili, and a mild Romanian cheese called telemea.

But don't worry — we'll guide you through simple substitutions if you can't find it. This dish is ready in under 20 minutes,  and it's perfect for a spring lunch or weeknight dinner.

So, let's see how it's made!

Ingredients & Preparation

• Make the Wild Garlic Pesto: Get your food processor ready. Blend together the wild garlic, lemon juice, and olive oil.
• Pulse until you get a nice, green paste.

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• This will be the base for your creamy green pasta sauce.
• Build the Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the dried chili (if using) and the chopped spring garlic.

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• Sauté for 2 minutes, then add the chopped tomatoes

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• Let them soften for a couple of minutes, then stir in your pesto. Cook it for 1-2 minutes.

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• Season with salt and pepper — but go easy on the salt, as the cheese is salty too.
• Cook the Pasta: Boil your favorite pasta (fresh or store-bought tagliatelle is ideal) in a large pot of salted water. Cook for 2 minutes less than the package instructions.
• Reserve some pasta water and drain the rest.
• Transfer the pasta to the skillet, along with ½ ladle of reserved pasta water

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• Stir everything gently until well coated in the green pasta sauce.
• Add the Cheese: Dice your salty cheese. I use Romanian telemea but soaked feta works well too. Cut it into small cubes and gently mix it into the pasta.

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• Plate your pasta and top it with parmesan and optionally extra green garlic and some fresh chili.

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• Serve immediately.

Why This Recipe Works: A Fresh Take on Tradition

This pesto pasta primavera isn't just a springtime whim — it's rooted in both tradition and creativity.

The name "primavera" (meaning "spring" in Italian) speaks to the dish's emphasis on fresh, seasonal ingredients.

In Italian cuisine, pasta primavera is often associated with light vegetable sauces, usually featuring peas, asparagus, and zucchini.

So, we took that idea and gave it a green pasta recipe twist by spotlighting wild garlic — a beloved springtime ingredient in Romanian and Eastern European kitchens.

Furthermore, the use of telemea cheese connects this dish to our own culinary heritage. If you haven't heard of this type of cheese, then let me tell you that telemea is a close cousin of feta, but it's softer, creamier, and less salty.

Therefore, I genuinely believe that its gentle flavor pairs beautifully with the punch of wild garlic, creating a balanced, herbaceous sauce that's neither overpowering nor bland.

However, if you can't find wild garlic, baby spinach and a touch of garlic clove could serve as an alternative, though the flavor won't be quite the same.

Nutritionally, this dish shines:

• Wild garlic is rich in vitamins A and C, iron, and magnesium.
• Tomatoes provide antioxidants and lycopene.
• Olive oil contributes with healthy fats.
• And if you opt for whole wheat or fresh homemade pasta, you're adding extra fiber and nutrients.

More than anything, though, this dish reflects our cooking philosophy: seasonal ingredients, thoughtfully paired flavors, and recipes that make you fall in love with food all over again.

Frequently Asked Questions

Q: What is the best substitute for wild garlic?

A: If wild garlic is unavailable, you can use baby spinach or ramp leaves and add a small garlic clove to mimic the aroma.

Q: Can I make this recipe vegan?

A: Yes. Replace the cheese with a plant-based feta alternative or tofu marinated in lemon juice and olive oil.

Q: What kind of pasta works best?

A: Fresh tagliatelle is ideal, but any pasta shape will work. Just make sure to cook it al dente.

Q: Is wild garlic healthy?

A: Absolutely. It's packed with vitamins and antioxidants, supports digestion, and is a natural antimicrobial.

Q: How do I make this sauce creamier?

A: You can blend in a spoonful of ricotta when making the pesto for a more creamy green pasta sauce.

Conclusion

We hope you'll give this pesto pasta primavera a try while wild garlic is still in season. The combination of flavors is unique, seasonal, and deeply satisfying. It's one of those easy green pasta recipes that turns into a favorite after just one bite.

Don't forget to tag us on Instagram when you make it — we love seeing your creations! The full video of the recipe is available on YouTube, so check it out and don't forget to like and subscribe for more green pasta recipes and seasonal cooking inspiration.

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