Pasta with a walk through the garden

Ingredients for 4 servings:

• 400 g spaghetti, spiral noodles, etc.
• some oil
• 1 onion(s)
• 200 g cream cheese, “natural”
• 200 g cream
• some milk
• 1 handful of herbs (wild)
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

(Wild) herb cream cheese sauce for pasta

A slightly different way of weeding: For this dish, we’ll head out into the garden. We’ll try any herbs that come our way: the tips of young nettles (including nettle seeds), ground elder, ground ivy, young dandelions, garlic mustard (as long as it’s not yet in bloom), wild garlic, etc. But also common kitchen herbs like chives, basil, and parsley. Back in the kitchen, cook the pasta until al dente. Wash the herbs and pluck them from their stems. Reserve the wild garlic (use basil outside of wild garlic season). Then, place the herbs in a blender and chop very finely. Cut the wild garlic into strips. Dice the onion and fry in a little oil until translucent. Add the cream cheese and cream, allowing the cream cheese to dissolve. Then add the finely chopped herbs and simmer for a while. The sauce will thicken slightly. Then add milk until the consistency is just right. Season to taste with salt, pepper, and nutmeg. Just before serving, add the wild garlic (basil). Mix into the pasta and serve.