Kaiserstühl Snail Pasta with Kitchen Herb Pesto

A great pasta dish for any occasion:

Snail pasta: Stem and rinse spinach leaves, blanch briefly and drain well. Make the pasta sheets and cut into desired shapes (squares/triangles). Sauté the coarsely cut snails and half of the diced shallots and garlic in butter, add the pine nuts and season with salt and pepper.

For the sauce, sauté the other half of the shallots and garlic cubes, add the whipping cream and reduce. Later add the kitchen herb pesto and lastly the diced tomatoes.

Serving: Arrange warm pasta sheets, spinach and snails alternately in layers, drape the sauce over them and decorate with herb leaves.

Kitchen herb pesto: Rinse the kitchen herbs, blanch briefly in boiling salted water, rinse in iced water and squeeze firmly. Later, blend finely in a hand blender with the olive oil, Parmesan cheese and pine nuts. Season with salt, pepper and balsamic vinegar and keep in an airtight jar in the refrigerator.

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