Instructions: First make the filling.

Cook the greens until soft and squeeze out as much water as you can.

Put in a pan with the butter nutmeg and Parmesan and mix together until the butter has melted Let the mixture cool add the egg and salt to taste and set aside.

On a floured surface roll the pasta dough out to a thickness of 3mm.

Cut out 4cm squares putting a teaspoon of the filling in each square.

Close to obtain a triangle.

Take the top and fold over then wrap the two other corners around your finger.

This makes a similar shape to tortelloni.

Put the milk garlic marjoram breadcrumbs walnuts and pine kernels in a blender.

Process until you obtain a smooth mixture.

Add the oil a little at a time (as when making mayonnaise) and blend.

Add salt to taste and heat very gently then put on one side.

Boil the pasta in slightly salted water for 34 minutes.

Drain and dress with the warmed walnut sauce.

Decorate with a sprig of marjoram and serve immediately.

Preboggion is a mixture of the wild greens and herbs that grow freely on the Ligurian hills and is used for filling the tummy shaped pasta which is typical of the region. You can use a combinalion of wild dandelion wild beet wild marjoram wild borage or any other edible greens you can find.

Serves 4

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