Pasta with raspberries, goat's cheese and roasted walnuts

Ingredients for 2 servings:

• 200 g pasta (spaghettini)
• 200 g raspberries
• 50 g walnuts
• 100 ml cream
• 50 ml broth, e.g. clear
• 100 g goat’s cheese
• 3 stalks of flat-leaf parsley
• 1 small garlic clove(s)
• some lemon juice
• salt and pepper
• e.g. Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

a summer gourmet experience

Roughly chop the walnuts and roast them in a pan without fat until fragrant. Then remove them and set them aside. Sort the raspberries, wash them, and drain them in a colander. Cook the pasta in boiling salted water according to the package instructions. Meanwhile, peel the garlic clove and heat it in a small saucepan with the broth and cream. It doesn’t need to boil. Stir in the goat’s cheese until it has dissolved. Then remove the garlic clove. Season the sauce with salt, pepper, and lemon juice. Transfer the pasta to plates, pour the sauce over it, and sprinkle with the walnuts. Place the raspberries on top and garnish with the torn parsley leaves. If desired, you can melt a little more Parmesan cheese in the sauce or sprinkle it over the dish later.