Spaghetti with Wild Garlic Sauce

Ingredients

• 100 g wild garlic
• 1 tsp Pink peppercorns
• 250 g yogurt (3.5% fat)
• 100 ml vegetable broth (lukewarm)
• 1 tsp lemon juice
• Salt
• chili flakes
• 500 g whole‑grain spaghetti (or buckwheat spaghetti)
• 400 g Swiss chard
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   Clean, wash, dry and roughly tear the wild garlic. Blend it with the peppercorns, yogurt and broth until smooth. Season with lemon juice, salt and chili.

2. 2.

   Cook the pasta in boiling salted water according to package instructions until al dente.

3. 3.

   Wash and trim the Swiss chard; dice the stems finely and chop the leaves coarsely. Heat oil in a pan and sauté the stems over medium heat for about 2 minutes. Add the leaves, season with salt and pepper, and cook together for another 1–2 minutes.

4. 4.

   Drain the pasta, mix it with the chard, plate it, pour the wild garlic sauce over the top, and serve.