Spaghetti with Purslane Pesto

Rinse the purslane, drain well and chop as finely as possible with a chopping knife.

Lightly toast the pine nuts without adding fat. Cool.

Then chop them finely (but do not grind them).

Remove the skin from the garlic and also chop finely. Mix the purslane, the pine nuts and the garlic with the cheese and the olive oil to form a paste. Salt and season very generously with pepper.

Cook the spaghetti in enough boiling salted water until just tender. Drain. Return to the hot frying pan on the turned off stove top. Immediately add the pesto and mix the spaghetti well. Arrange on a heated platter. Grate the Sbrinz in one piece on the rösti grater.

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