… I probably would have called this pasta „english garden pasta“ because I harvested the wild garlic in the beautyful English Garden of Munich. The park is full of wild garlic every year! You can smell it everywhere. But I don’t want to be bothered by the city of Munich for whatever delinquency … However, already my mother harvested wild garlic in the local forest close to our village almost 40 years ago … It was for free and it was wild and it was full of vitamins. This was just a very tempting combination … Just wash the wild garlic really thoroughly and use immediately to keep all the vitamins preserved. Act clandestine! FOR 4 PERSONS
500g of your favourite pasta
150g of still wet, thoroughly washed wild garlic leaves
about the same amount of wet baby spinach leaves
40g parmesan, finely grated
75g crème fraiche
2 soupspoons of pine nuts
1 teaspoon of ground nutmeg
1/4 teaspoon of ground galangal
fleur de sel
22 Roast pine nuts in a pan without any addition of oil until they are golden/brown.
21 Then put aside.
20 In a big pot cook pasta until al dente.
19 Meanwhile add 1-2 teaspoons of spicy oil in a big pan,
18 add nutmeg,
16 add the wet greens (wild garlic and spinach),
15 fleur de sel,
14 black pepper
13 150 ml of hot noodle water or just hot water
12 Clamp on the lid and
11 let cook for about 3-4 minutes.
10 Add crème fraiche and
9 the roasted pine nuts.
7 Stop the heat and
6 put the lid on.
5 Drain the noodles,
4 pour noodles into the big pan with the veggies,
3 add parmesan and
2 mix it all thoroughly.
1 Serve instantly.