Cook the pasta in salted water according to the instructions on the packet. In the meantime, clean the spring onions and cut into fine rings. Halve and quarter the cocktail tomatoes. Wash the wild garlic and cut into fine strips.
Heat some oil in the pan and sauté the spring onions in it. Add the cocktail tomatoes and wild garlic and let simmer briefly.
Stir in the cream cheese and crème fraîche and heat over low heat. Season to taste with salt, pepper and possibly a pepperoni spice. Drain the pasta and serve with the sauce.
Ingredients
Print Recipe
Pin Recipe