Summary

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

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Instructions

1. Remove the root ends of the purslane and wash the leaves including the stems in standing, cold water. Then allow to drain.
2. Cook the spaghetti al dente in plenty of boiling, lightly salted water.
3. 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.
4. Drain the spaghetti, mix with the pesto and arrange on plates with the rest of the purslane and the parmesan.