Ingredients with Measurements:
- 1 pound of pasta
- 2 cups of fresh purslane leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 3 garlic cloves
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the purslane leaves, Parmesan cheese, pine nuts, garlic cloves, olive oil, salt, and pepper. Pulse until the mixture is smooth and creamy.
3. Toss the cooked pasta with the pesto sauce until well coated.
4. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 55g
- Protein: 16g
Substitutions for ingredients:
- You can substitute the pine nuts with walnuts or almonds.
- If you can't find purslane, you can use arugula or spinach instead.
Variations:
- You can add cherry tomatoes, roasted red peppers, or grilled chicken to the pasta for extra flavor.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to bring out their flavor.
- Add a splash of lemon juice to the pesto for a tangy twist.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the pasta, add a splash of water or olive oil to a skillet and heat over medium heat. Add the pasta and toss until heated through.
Presentation ideas:
- Serve the pasta in a large bowl and garnish with extra Parmesan cheese and fresh herbs.
Garnishes:
- Fresh herbs, such as basil or parsley
- Extra Parmesan cheese
Pairings:
- Serve the pasta with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the pesto is too thick, add more olive oil to thin it out.
- If the pasta is too dry, add a splash of pasta water to the sauce.
Food safety advice:
- Make sure to wash the purslane leaves thoroughly before using them in the recipe.
Food history:
- Purslane is a leafy green vegetable that has been used in Mediterranean and Middle Eastern cuisine for centuries.
Flavor profiles:
- The purslane pesto has a nutty and slightly tangy flavor from the Parmesan cheese and garlic.
Serving suggestions:
- Serve the pasta with a glass of white wine for a perfect pairing.
Related Categories
Cooking Method: N/A
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Taste: Herbaceous, Nutty, Garlicky, Savory, Tangy