Alpine pasta
Intro
Neither meat nor fish: just about every ingredient that goes into alpine pasta is sourced from the garden. The typical Swiss dish goes down well with everybody – not just vegetarians. All you need are carrots, potatoes, pasta and spinach. The dish is topped off by a spicy mountain cheese sauce.
| 6 carrots (approx. 600g) |
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| 400g waxy potatoes |
Cut the carrots and potatoes into 5mm thick slices.
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| 300g pasta (e.g. pappardelle) |
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| Boiling salted water |
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| 200g winter spinach |
Cook the pasta along with the carrots and potatoes until al dente in salted water. Set aside approx. 2dl of boiling water. Pour the pasta over the spinach, drain and return to the pan.
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| 100g mountain cheese |
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| 2dl single cream for sauces |
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| 0.75 tsp. salt |
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| a pinch of pepper |
Roughly grate the cheese. Stir in the cream and the boiling water you set aside. Season to taste.
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