Pappardelle with Dandelion Leaf Sauce

Ingredients

• 1 Shallot
• 1 Garlic clove
• 200 ml vegetable broth
• 200 ml whipping cream
• 2 handfuls dandelion leaves
• 500 g pappardelle pasta
• Salt
• Pepper (freshly ground)
• cosmos flower (for garnish)

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Sauté together in a pot with hot butter until translucent.

2. 2.

   Deglaze with broth and cream, simmer gently for about 10 minutes to thicken slightly.

3. 3.

   Cook the pasta in salted water al dente.

4. 4.

   Rinse the dandelion leaves, dry, roughly chop, add to sauce and blend until smooth. Adjust thickness with more broth if needed. Season with salt and pepper.

5. 5.

   Drain the pasta and serve in bowls, pouring the sauce over it and garnishing with cosmos flowers.