Sorrel Courgette Pasta with Tomatoes
(3 servings)
| Cook 250 grams of pasta and 2 eggs in sufficient salt water for 10 minutes. |  |
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Cook two sliced spring onions translucent in one tablespoon of vegetable oil. |
| Add two sliced courgettes and roast them gently. |  |
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Add 250 grams of halved cherry tomatoes and let the vegetables simmer. |
| Wash and slice 100 grams of sorrel into pieces. |  |
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Blend the sorrel with 250 grams of crème fraîche, the two boiled eggs and some cooking water of the pasta. |
| Spice with one teaspoon of dill and salt and pepper. |  |
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Mix the pasta with the sorrel crème fraîche. |
| Spice the cooked vegetables with salt and pepper. |  |
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Serve the pasta with the vegetables and some Parmesan cheese. |