I'm making fresh pasta and I'd like to put garlic in it. The problem is that garlic needs to be sauteed to taste good right? Since it doesn't take long to cook fresh pasta, will it work to just saute the pasta instead of boiling it? 
You can avoid the problem simply by leaving the pasta very hard (al dente), given that the fresh pasta cooks in about 4 minutes you should drain it at 3 minutes, and finish cooking sautèeing (you should save some of the cooking water to add if it gets too much dry). This technique (mantecatura) is used in a lot of pasta recipes to obtain a deeper flavour or to obtain creamy sauces. 