Whole Wheat Fusilli with Butterbur Cream

Boil the fusilli in hot water for about 10 minutes, drain and toss lightly with olive oil.

Briefly blanch the butterbur stems, rinse in cold water and peel.

Cut the peeled butterbur to the size of the fusilli.

Coarsely chop the onion and garlic.

Heat olive oil in a pan, sauté the garlic and onion, then add the white wine.

Add the cream and salt, blend, then return to the pan with the fusilli and butterbur and bring to a boil.