Eat purslane – spaghetti with purslane pesto
For 4 servings of this delicious dish you need: 400 grams of spaghetti, 200 grams of purslane, 40 grams of pine nuts, 50 milliliters of rapeseed oil, 50 grams of grated Parmesan cheese, 8 grams of salt, 1 clove of garlic, 2 1/2 liters of water and a pinch of black pepper.
- For the pesto, first put the pine nuts in a pan and roast them until golden brown.
- Now wash your purslane and peel the garlic clove.
- Then put 30 grams of Parmesan, pine nuts, purslane, rapeseed oil, garlic, and a pinch of salt and pepper in a blender and blend until smooth.
- Then cook your spaghetti according to package instructions.
- Before draining the spaghetti, remove 3 tablespoons of the water and add it to the pesto.
- After draining, you can add the pesto directly to the pasta in the pot and mix everything together.
- Before serving, everything should be seasoned again with salt and pepper and garnished with parmesan.
Rice with purslane and zucchini
For 4 portions of the rice dish, you need the following ingredients: 250 grams of rice, 950 milliliters of vegetable stock, 2 tomatoes, 1 onion, 1 clove of garlic, 1 stick of celery, 30 grams of Parmesan cheese, 1 yellow and 1 green zucchini, 40 grams of purslane, salt, and pepper.
- First, peel the onion and the garlic clove and chop everything finely.
- Then put both in a pan with oil that you have brought to medium heat and let everything sauté briefly until the garlic and onions are translucent.
- Then add the rice and after a short time deglaze everything with 75 milliliters of vegetable stock. After the broth has been absorbed, you must add another 75 milliliters.
- Repeat this until the rice is done.
- In the meantime, boil the tomatoes and cut them into small cubes.
- In addition, wash the celery and zucchini and then cut the vegetables into fine slices
- Also, wash the purslane.
- Then fry the zucchini in a little oil.
- When all the ingredients are prepared, you can mix them into the rice. Finally, season everything with salt and pepper and serve with parmesan.
Mixed salad with purslane
For a delicious purslane salad, you need 250 grams of purslane, 2 yellow peppers, 200 grams of cherry tomatoes, 1 bunch of radishes, 1 bunch of spring onions, 100 grams of bacon, 1 bunch of parsley, 250 grams of yogurt, 2 tablespoons of olive oil, 4 tablespoons of balsamic vinegar, salt, and pepper.
- First, wash the purslane and radishes. Then cut the latter into thin slices.
- Now clean and cut the peppers. The spring onions and cherry tomatoes should also be washed and then cut into small pieces.
- Now put everything in a large bowl and mix the ingredients together well.
- Then cut the bacon into small pieces and fry it in a pan until crisp.
- For the sauce, wash and chop the parsley.
- Mix the parsley with the yogurt, oil, and vinegar, and season the sauce with salt and pepper.
- Finally, like the bacon, the sauce is spread over the salad.