Pasta with Borretsch Sauce and Parmesan

Ingredients

• 800 g fresh borretta leaves
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 50 ml dry white wine
• 100 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 400 g rigatoni
• 4 tbsp freshly grated Parmesan
• freshly shaved parmesan (optional)
• borretta flower (for garnish)

Instructions

1. 1.

   Wash, rinse, dry and finely chop the borretta leaves. Peel and finely mince the onion and garlic. Heat olive oil in a pan, sauté onions and garlic until translucent, then add borretta leaves and stir.

2. 2.

   Deglaze with white wine, pour in vegetable broth, season with salt and pepper. Simmer on low heat for 5-10 minutes; optionally purée roughly afterwards.

3. 3.

   Cook rigatoni in plenty of salted water until al dente. Plate the pasta with the borretta mixture, sprinkle grated and shaved parmesan on top, and garnish with borretta flowers.