Wild garlic goat cheese penne with roasted pine nuts

Name: Wild garlic goat cheese penne with roasted pine nuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, sugar; 1/2 kg Penne; 2 Federation Wild garlic (à approx. 50 g); 1 Onion; 2 TABLESPOONS Pine nuts; 2 TABLESPOONS Oil; 100 ml dry white wine; 200 g Fresh goat cheese; 100 g Schmand; 7-10 Tbsp edible flowers to garnish

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, sugar
1/2 kg Penne
2 Federation Wild garlic (à approx. 50 g)
1 Onion
2 TABLESPOONS Pine nuts
2 TABLESPOONS Oil
100 ml dry white wine
200 g Fresh goat cheese
100 g Schmand
7-10 Tbsp edible flowers to garnish

Directions

1
For the penne, boil 3-4 l water (1 teaspoon salt per litre) in a large pot. Then cook in boiling salted water according to package instructions.
2
Wash the wild garlic, shake dry and chop finely. Peel and chop the onion.
3
In a second pot roast pine nuts without fat, take them out. Heat 1 tablespoon of oil in it. Sauté the onion until transparent. Deglaze with wine and 100 ml pasta water, simmer over high heat for 2-3 minutes.
4
Take the pot off the stove. Add wild garlic, except for 1 tablespoon, and puree. Stir in cream cheese and sour cream. Season to taste with salt, pepper and 1 pinch of sugar.
5
Add the pine nuts and the cooked hot penne to the sauce and mix. Sprinkle the rest of the wild garlic over the penne and serve with the flowers if desired.