for 4 person

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 ½ dl	rapeseed oil
½ tsp	salt

Spaghetti

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

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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