Pasta with Ricotta Sauce

Ingredients

• 50 g mixed wild herbs (e.g., watercress, sorrel, dandelion, borage or arugula)
• 1 large red onion
• 2 Garlic cloves
• 200 g ricotta
• 150 ml Vegetable broth
• 150 ml dry white wine
• Salt
• Pepper (freshly ground)
• 400 g spaghetti
• 4 tbsp walnut kernels
• 2 tbsp olive oil
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash the herbs and shake them dry, discard stems and roughly chop.

2. 2.

   Peel the onion and cut into thin slivers.

3. 3.

   Peel the garlic. Whisk the ricotta with the broth and wine.

4. 4.

   Cook the pasta in plenty of boiling salted water until al dente.

5. 5.

   Roughly chop the walnuts and toast them in a pan, then set aside.

6. 6.

   Heat the olive oil in the pan and sauté the onion until translucent, add the garlic, herbs and cook for 3-4 minutes, deglaze with the ricotta-wine-broth mixture, briefly heat and season with salt, pepper and lemon juice.

7. 7.

   Drain the spaghetti, let it dry slightly, serve on plates with the herb sauce and sprinkle with toasted walnuts.