Winter purslane pesto has a fine, fresh and tangy taste and is also rich in vitamins and minerals
5 von 5 Bewertungen
Vorbereitungszeit 10 MinutenMin.
Kochzeit 8 MinutenMin.
Gesamtzeit 18 MinutenMin.
Gang Main Course, main dish, pasta dish
Küche italiana, vegetariana
Portionen 4persone
Kalorien 432kcal
Zutaten
380gspaghetti
50gpurslane
1clovegarlic
1tablespoonpine nutsalternatively nuts or almonds
1pinchsalt
40gParmesanfreshly grated
20gPecorinofreshly grated
olive oilextra virgin
Zubereitung
Bring water to the boil in a high pot. When the water begins to boil, add the salt and the spaghetti. In the meantime, roast the pine nuts without fat. Crush the purslane in a mortar. As soon as green liquid is released, add the roasted pine nuts, the grated cheese and the crushed garlic clove. The ingredients should then be crushed until a creamy paste is created. Refine the pesto with olive oil and season with salt.
When the pasta is al dente, remove it from the water with spaghetti tongs, add it to the pesto and mix well. The sauce should become creamy with the pasta, add 1-2 tablespoons of cooking water if necessary. Arrange portions on plates, decorate with Pecorino and serve immediately.
Notizen
The pesto can be kept in the fridge for several days if it is always covered with enough olive