Spaghetti with purslane pesto

Name: Spaghetti with purslane pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Purslane with root; 30 g Pine nuts; 1/2 small clove of garlic; 400 g flat spaghetti (e.g. bavette); 7-10 Tbsp Salt; 50 ml mild olive oil; 25 g grated parmesan cheese; 7-10 Tbsp Pepper; 2 TABLESPOONS Parmesan shavings

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Purslane with root
30 g Pine nuts
1/2 small clove of garlic
400 g flat spaghetti (e.g. bavette)
7-10 Tbsp Salt
50 ml mild olive oil
25 g grated parmesan cheese
7-10 Tbsp Pepper
2 TABLESPOONS Parmesan shavings

Directions

1
Cut purslane from the root, wash and drain well. Take a handful of leaves aside. Roast pine nuts in a pan without fat. Peel and chop the garlic.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime purslane, 2 tablespoons of water, garlic and oil, then add grated cheese and pine nuts. Puree again and season to taste with salt and pepper.
3
Drain the pasta and put it back into the pot. Add the pesto and mix well. Finally add the remaining purslane leaves. Arrange the pasta and garnish with parmesan shavings.