Pasta with Ramson Sauce

Good morning everyone! I am so happy these days, because the sun is shining all the time, the air smells so fresh and it’s just clear that spring is here. You can actually spend the entire day outside without freezing, which is fantastic because in Copenhagen​ people have such a longing for the sun after these short and grey winter days, that at the first sign of summer everybody spends her afternoon on the streets and in the parks, so the entire city becomes so vibrant. I love to watch this transformation and to be a part of it 🙂

This dish is a rather simple one, but I liked the taste quite a lot, so I am sharing it anyway. And since the ramson season (or wild garlic as you might call it in other parts of the world) is starting again, it’s perfectly timed. The sweetness of the tomatoes and hazelnuts perfectly balances off the sharpness of the ramson sauce, so to me it was a great, quick dinner.

Ingredients (serves 2):

300 g wholemeal pasta
100 g creme fraiche
150 ml whipping cream
1 bunch of ramson
1 tbsp butter
8-10 cherry tomatoes
1 handful of hazelnuts
Salt, pepper, nutmeg

Bring water to the boil and cook the pasta al dente. In the meantime wash the ramson and blend it together with the creme fraiche using a hand-held blender. Transfer to a saucepan​ and heat it. When the creme fraiche starts boiling, take off the heat and season with salt, pepper and a pinch of nutmeg. Wash the cherry tomatoes and cut them in halves. Heat up the butter in a frying pan and roast the tomatoes, whose cutting edge should be facing downward. Whip the cream and carefully fold it in the ramson mixture. Coarsely chop the hazelnuts and serve pasta with the ramson sauce, some of the roasted tomatoes and the hazelnuts.


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