Wild garlic noodles with wild garlic sauce and boiled eggs for 2 people

Ingredients for 2 servings:

• 200 g pasta (wild garlic pasta)
• salt water
• 4 m.-sized eggs
• 100 g wild garlic, fresh, roughly chopped
• 2 tomatoes, roughly diced
• 1 onion(s), roughly diced
• 1 clove(s) garlic, roughly chopped
• 20 g butter
• 100 ml broth
• salt and pepper
• chili powder
• Fat for the pot

Instructions

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

a quick, tasty meal when the day has worn you out

Cook the pasta in salted water according to the package instructions and drain (add the 4 eggs to the boiling water beforehand, remove after 8 minutes). Add a knob of butter to the pasta, stir well, cover, and set aside, and keep warm. In a small, high-sided saucepan, heat the fat over medium heat and briefly sauté the onion, garlic, and tomatoes, stirring frequently. Pour in the broth (you can use the pasta broth) and season to taste. Add the wild garlic, 20g of butter, and blend thoroughly with a hand blender. Now add the tablespoon (or 2) of sour cream, mix thoroughly, and turn off the heat. Plate the pasta, peel the eggs, halve them, and add them, pour over the sauce, and serve. If you have any leftover wild garlic sauce, you can mix it into your next batch of mashed potatoes the next day—it tastes absolutely delicious!