Spring Spätzle with Peas and Herb Yogurt

Homemade spätzle meets sweet peas, fresh spring onions and herbs. A light spring classic from home cooking that comes to the table without much effort.

By yumbelo · 4 servings · 45 minutes

Ingredients

  • 300 g Wheat flour type 405
  • 3 Stück Eggs
  • 100 ml Milk
  • 100 ml Water
  • 1 TL Salt
  • 1 Prise Nutmeg, grated
  • 300 g Frozen peas
  • 4 Stück Spring onions
  • 1 EL Cooking oil
  • 40 g Butter
  • 40 g Parmesan, freshly grated
  • 150 g Plain yogurt
  • 1 Bund Bunch of parsley
  • 1 Bund Bunch of chives
  • 1 Stück Lemon, zest and juice
  • 1 Prise Pepper

Method

  1. Combine the flour, eggs, milk, water, salt and grated nutmeg in a bowl to make a smooth, viscous batter and let it rest for about 15 minutes.
  2. Bring plenty of salted water to a boil in a large pot. Press the batter in portions through a spätzle press or over a spätzle board directly into the simmering water.
  3. Cook the spätzle briefly until they float to the top, then lift them out with a slotted spoon, rinse in cold water and let them drain.
  4. Clean the spring onions and cut them into fine rings. Heat the oil in a large pan and sweat the onion rings in it for about 2 minutes.
  5. Add the peas to the spring onions, cook with a little water for about 3 minutes and remove the pot from the heat.
  6. Let the butter foam until golden brown in a second pan, briefly fry the drained spätzle in it and mix with the peas.
  7. Fold in the Parmesan, season with salt, pepper and lemon zest. Finely chop the parsley and chives.
  8. Mix the yogurt with a little lemon juice, salt and half of the herbs. Arrange the spätzle and pea mixture on plates, serve with the herb yogurt and sprinkle with the remaining chives.