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Spaghetti with wild garlic cream

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Ingredients for 4 servings:

  • 100 ml olive oil
  • 100 ml oil (sunflower oil)
  • 200 g wild garlic
  • 50 g pine nuts
  • 50 g cheese (Pecorino)
  • salt and pepper
  • 50 ml cream
  • 400g spaghetti

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast the pine nuts in a pan without fat. Finely blend the oil with the wild garlic, grate the pecorino and add it, and season generously with salt and pepper. Now add the toasted pine nuts and blend briefly again so that the pine nuts are only lightly crushed. Whip the cream until stiff and carefully fold it into the green mixture. The cream should only be heated slightly, if necessary. Cook the spaghetti as usual until al dente, drain, toss with the cream, 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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