Spaghetti with purslane pesto

Spaghetti with purslane pesto

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 883 kcal
, Fat: 53 g
, Carbohydrate: 76 g
, Protein: 25 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

100g purslane (e.g. ProSpecieRara winter purslane)
60g sunflower seeds, toasted
1 garlic clove
1 organic lemon, use a little grated zest and 2 tbsp of juice
80g grated Sbrinz
1 ½dl rapeseed oil
½tsp salt

Spaghetti

400g spaghetti
salted water, boiling
50g purslane (e.g. ProSpecieRara winter purslane)
20g Sbrinz, shaved into thin strips using a peeler
1tbsp sunflower seeds, toasted
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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.

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