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Penne with wild garlic

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Ingredients for 3 servings:

  • 50 g wild garlic, young, fresh
  • 300 g cheese, Bonifaz creamy, or mushroom
  • 400 g pasta
  • ⅛ liter vegetable broth
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sort the wild garlic leaves, wash them, and slice them into thin strips. Cut the cheese into cubes about 1 cm in size. Cook the pasta in plenty of salted water until al dente and drain in a sieve (do not rinse). Heat the broth with the pasta and wild garlic strips in a saucepan and season with salt and pepper. Stir in the cheese cubes, heat briefly, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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