Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g purslane with roots
- 30 g pine nuts
- 1 small clove garlic
- 400 g spahetti
- a bit salt
- some black pepper from the mill
- 5 tablespoon olive oil
- 2 tablespoon parmesan, freshly grated
- 2 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Remove the root ends of the purslane and wash the leaves including the stems in standing, cold water. Then allow to drain.
- Cook the spaghetti al dente in plenty of boiling, lightly salted water.
- Roast the pine nuts in a non-stick pan until golden brown without adding any fat. Peel off the garlic clove and cut into small pieces. Puree the purslane, except for a handful, with 2 tablespoons of water, garlic and olive oil. Then add the grated parmesan and pine nuts, puree again and season the pesto with a little salt and a few turns of black pepper from the mill.
- Drain the spaghetti, mix with the pesto and arrange on plates with the rest of the purslane and the parmesan.
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