Ingredients
| Quantity | |
|---|---|
| 200g | wide wholemeal spelt noodles |
| 1 tablespoon | salt |
| 1 pinch | homemade rapeseed oil |
| 300g | homemade butter |
| leek | |
| peeled young peas | |
| sweet peas | |
| young carrots | |
| sage | |
| savoury | |
| rumex | |
| garlic | |
| homemade vinegar / soup base | |
| red currant | |
| cornflowers | |
| daisies | |
| borage |
Directions
Pour the homemade rapeseed oil into a heated pan and add a little homemade butter.
Start by sautéing the evenly sliced leek. When the edges slightly shrink, add fresh peeled young peas, sweet peas, delicate "baby carrots", fresh sage and savoury leaves, and rumex cut to strips.
Boil the wide wholemeal spelt noodles to your preferred hardness in salted water.
When they are done, add the noodles to the pan with your sauce and mix to evenly coat them.
Upgrade the dish with red currant, petals of cornflower, daisies and borage - if you wish that the entire decoration is edible (otherwise use whole flowers to intensify the colour variety).
Enjoy your meal!
