Ingredients
| Quantity | |
|---|---|
| 200g | homemade rapeseed oil |
| 1 tablespoon | homemade butter |
| 1 pinch | onion |
| 300g | zucchini |
| chard leaves | |
| tarragon | |
| garlic | |
| roasted pumpkin seeds | |
| semi-dry sweet wine | |
| wide spelt noodles | |
| salt | |
| nutmeg | |
| black currant | |
| nasturtiums | |
| calendula |
Directions
Pour homemade rapeseed oil into a heated pan and add a little homemade butter.
Start by sautéing the medium sliced onions. When the edges slightly shrink, add zucchinis diced in cubes, shortly leave to sauté,
then add chard leaves cut to strips (cut the stems as well in case you have young leaves) and strip leaves of fresh tarragon.
When all is sautéed, add roughly chopped garlic and sautéed pumpkin seeds, then pour over the semi-dry sweet wine.
Boil the wide spelt noodles to your preferred hardness in salted water.
When they are done, add the noodles to the pan with your sauce.
Grate some nutmeg and mix to evenly coat all the noodles.
Serve by winding the noodles on a large fork and evenly placing them on the plate.
Upgrade the dish with colourful natural decoration . . . Pumpkin seeds (sauté them slightly for a more distinctive taste and crispness), black currant, nasturtium and calendula (whole flower highlight a rich game of colours, but if you wish that the entire decoration is edible, then it is recommended that you only use the petals of the flowers).
