Fiddlehead Spring Pasta

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1/2 Cup white wine
• 1 Cup milk
• 1 Cup heavy cream
• 1/4 Cup grated Parmesan
• 6 Ounces Camembert
• Salt and pepper, to taste
• 1 Pound pasta, such as gemelli
• 1 Tablespoon butter
• 2 Tablespoons olive oil
• 2 Tablespoons chopped garlic
• 1 1/2 Pound mixed spring vegetables, such as fiddlehead ferns, cleaned and cooked briefly
• 1/4 Cup dry white wine
• Grated Parmesan, for serving

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