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Spaghetti with purslane pesto
Nutrition facts per serving:
- Energy in kcal about 883
- Fat about 53g
- Carbohydrates about 76g
- Protein about 25g
This is needed
This is needed
for 4 people
Pesto
- 100 g purslane (e.g. ProSpecieRara winter purslane)
- 60 g sunflower seeds, toasted
- 1 garlic clove
- 1 organic lemon, use a little grated zest and 2 tbsp of juice
- 80 g grated Sbrinz
- 1.5 dl rapeseed oil
- 0.5 tsp salt
Spaghetti
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- 400 g spaghetti
- 50 g purslane (e.g. ProSpecieRara winter purslane)
- salted water, boiling
- 1 tbsp sunflower seeds, toasted
- 20 g Sbrinz, shaved into thin strips using a peeler
And that's how it's done
And that's how it's done
Pesto
Puree the purslane, sunflower seeds and garlic with the lemon zest and juice. Add the cheese, mix in the oil, season with salt.
Spaghetti
Cook the spaghetti in boiling salted water until just al dente. Set aside approx. 100 ml of cooking water, drain the spaghetti. Return the spaghetti to the pan, mix in the reserved cooking water and pesto, plate up. Top with the purslane, cheese and sunflower seeds.
