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


4 people


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:

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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 ½ dl rapeseed oil
½ tsp salt


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


Puree the purslane, sunflower seeds and garlic with the lemon zest and juice. Add the cheese, mix in the oil, season with salt.


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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