Recipe: Pennes à la Printanière

1 In a saucepan pour 2 liters of not too hard water, then at boiling point add your salt and when it returns to the boil add your pennes cooking to your preference (approximately 12 minutes).

2 In another saucepan pour 1 liter of water, salt it, then at boiling point plunge all your "vegetables" without the garlic, cook for 2 minutes after boiling then drain them and plunge them into ice water and drain them.

3 Test your pennes if they are almost cooked, on the heat beside set up a large pan, pour 3 tablespoons of olive oil into it, then add your green vegetables and a small ladle of pasta cooking liquid, drain your pennes then pour them into the pan, salt lightly and grind some pepper, then toss in the pan, add at the last moment your sliced wild garlic, garlic chives or garlic cut into tiny pieces.
Serve hot in the center of the table with a bowl of freshly grated Parmesan.