Maidenstears are a spring classic for those who love foraging, here is my interpretation of them in a pasta dish!
- silene vulgaris
- soy milk
- extra virgin olive oil
Separate the leaves, wash them thoroughly under running water, dry them and put them in a pan with a drizzle of extra virgin olive oil.
While the leaves wilt in the pan, open a handful of walnuts and crush them in the mortar.
Continue to pound until a coarse cream is obtained.
Add the walnut cream to the pan, along with a glass of soy milk.
The walnut cream will dissolve in the milk, let it shrink a little until it is creamy and add salt.
Good on pasta and croutons!