I’ll be the first to point out that this is not the healthiest dish. It is chock full of butterfat, cheese and refined carbohydrates. It sure did taste good though!
I sautéed ramsons (leaves, stems and bulbs) in butter, mixed in all purpose flour and continued cooking and stirring for a couple minutes until well heated.
I then mixed in buttermilk, half and half and shredded Manchego cheese.
To the thickened sauce I added freshly ground nutmeg, black pepper and salt.
I folded the Ramson / Manchego / Béchamel sauce in with the noodles.
Yeah, I know. I over cooked the noodles. This is just one instance where my tastes and opinions go against conventional wisdom. I am not a big pasta eater, and when I do eat pasta I like it cooked and not briefly dipped in hot water. Al dente is just not my thing; the rules be damned. These noodles, however, did cook longer than I intended.
As mentioned at the beginning, this isn’t one of the more healthful dishes I generally endeavor to create. I do try to keep this kind of decadent indulgence to a minimum. I’m thinking maybe salad for breakfast…?