Spaghetti with Green Sauce
A different take on how traditional spaghetti sauce is made with spring wild greens. This recipe is suitable for home and community use if you increase the amount of ingredients.
4 – 6
4 – 6
pieces of carrots
lesser celandine (buttercup)
ramsons (wild garlic)
pumpkin seed oil
Wash the vegetables and leaves.
Cut potatoes, carrots and onions into small cubes, and with the nettle leaves, cook them in a pot of salted boiling water.
After cooking, drain the water.
Cut other raw green leaves into small pieces.
In a food processor, blend the cooked vegetables and chopped green leaves to form a thick creamy paste.
Add 2 tablespoons of cold-pressed pumpkin seed oil.
Add salt to taste.
The green sauce is now complete, which can be used cold as a sandwich spread or it can be mixed hot with cooked spaghetti as well.
As an extra topping, you can add grated cheese to the spaghetti before serving.