Wednesday: pasta with bärlauch/ricotta sauce

It's bärlauch season, so Andrea picked some up at the market yesterday and I improvised a pasta sauce from it.

Wilt some finely chopped shallot in a hot pan with a bit of neutral oil. Gently heat some good ricotta cheese (I put it a hot bowl and did 30 second stints in the microwave until it was warm). Stir in some chiffonade-cut bärlauch and a good grind of black pepper. Thin with a bit of pasta water and serve over the pasta, topped with toasted nuts (walnut and pecan pieces) and some chives.

This was really good stuff.

We also had a bit of sauteed kohlrabi and carrot and a big green salad.