This pasta preparation is one of Joan’s favourite.
Ingredients
- fresh pasta (150g/person). I like some speciality pasta with it (e.g. nettle or ground elder)
- 1 to 2 leek per person thinly diced
- 1 thinly diced carrot
- 50 cl or more of kefir
- salt & pepper
- optional spice, I like some cardamom seeds
- 1 thinly diced clove of garlic
- chilli
Instructions
- Put the leek into a wok pan without oil and add some salt and a tiny amount of water. Keep on stiring until the leek has sweat water and starts to grill. At the same time, boil water with a pinch of salt and a spoon of olive oil.
- Add oil in the wok with the diced carrot and the spices if you wish.
- Once the carrots are slightly grilled, cover the vegetables with water and wait until the water is fully absorbed.
- Put the fresh pasta in the boiling water to cook. At the same time, add the kefir on the vegetables. Add the garlic in the wok and the chilli.
- Once the pasta float in the boiling water transfer them into the wok. Put the equivalent of a glass of the cooking water of the pasta in the wok.
- Cook until you have reduced the sauce to your taste and serve immediately.