AModoMio

  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×
home » Recipes index

Spaghetti with winter purslane pesto

  • German
  • Italian

Purslane is currently the new ingredient of the modern, nature-oriented kitchen. And this is hardly surprising as the deep green leafy vegetable has a fine, fresh and tangy taste. Purslane is also rich in vitamins and minerals. Winter purslane in particular is an all-rounder. It tastes perfect as a salad, fried, in soup, as a filling for ravioli or as pesto.

jump to recipe

The herb of the monks

In Italy, the fast-growing plant was once very common as a nutritious and healing vegetable. The juicy green leaves are acidic, slightly salty and particularly rich in vitamin C. This means that it gives excellent protection against scurvy. Perhaps this is why this herb was so popular with monks. The monks went from house to house asking for alms in the Middle Ages. This is the reason why purslane is also known as "erba fratesca" or "erba dei frati" (herb of the monks).

Spaghetti with purslane pesto

How to use Purslane in the Kitchen

In the Lazio region, purslane is the main ingredient of misticanza. This is a mixture of wild herbs, oil, salt and lemon juice. The herb's shoots are prepared with celery in Calabria, in Sicily with tomatoes, cucumbers and onions. In Naples, pucchiacchella (the regional name) is mixed with rocket salad and sold at roadsides by travelling gardeners. Purslane is available at well-stocked markets and organic shops.

Spaghetti with Winter Purslane Pesto: A Fresh Twist for Every Season

Elevate your pasta nights with a vibrant and refreshing spaghetti with winter purslane pesto. This unique twist on a classic brings together the peppery, slightly nutty flavor of winter purslane and the silky allure of spaghetti, creating a dish that’s as wholesome as it is delicious. Perfect for those looking to embrace seasonal greens, this recipe offers a creative way to enjoy nature’s winter bounty.

The ritual of making this dish is pure joy. As you blend the winter purslane with garlic, nuts, olive oil, and a hint of citrus, the aroma of fresh, bright ingredients fills your kitchen. Tossing the pesto with perfectly cooked spaghetti feels like a celebration of simple, natural flavors. The result is a dish that’s light yet satisfying—a perfect balance of health and indulgence.

For an even more personal touch, pair this recipe with homemade pasta. Whether you’re making a vegan or traditional version, crafting your spaghetti brings another layer of artistry to the meal. Check out our pasta guide for tips and tricks to make every bite unforgettable.

📖 Recipe

Spaghetti with purslane pesto

Spaghetti with winter purslane pesto

Winter purslane pesto has a fine, fresh and tangy taste and is also rich in vitamins and minerals
[en]5 from 5 votes[/en][de]5 von 5 Bewertungen[/de][it]5 da 5 voti[/it]
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Main Course, main dish, pasta dish
Cuisine italiana, vegetariana
Servings 4 persone
Calories 432 kcal

Ingredients
 

  • 380 g spaghetti
  • 50 g purslane
  • 1 clove garlic
  • 1 tablespoon pine nuts, alternatively nuts or almonds
  • 1 pinch salt
  • 40 g Parmesan, freshly grated
  • 20 g Pecorino, freshly grated
  • olive oil, extra virgin

Instructions
 

  • 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.

Notes

The pesto can be kept in the fridge for several days if it is always covered with enough olive

Nutrition

Calories: 432 kcalCarbohydrates: 72 gProtein: 18 gFat: 7 gSaturated Fat: 3 gCholesterol: 12 mgSodium: 236 mgPotassium: 280 mgFiber: 3 gSugar: 3 gVitamin A: 759 IUVitamin C: 3 mgCalcium: 215 mgIron: 2 mg
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook
Spaghetti with purslane pesto

I’d Love to Hear from You!

Did you try this spaghetti with winter purslane pesto? Share your experience, creative twists, or tips in the comments below! Let’s inspire each other to explore new flavors and celebrate the joy of cooking with seasonal ingredients.

Buon appetito!

Recipes index

  • cucumber soup
    Cold cucumber soup with yogurt and mint
  • bussolai biscuits
    Bussolai, the biscuits from Burano
  • Colomba, Italian traditional Easter dove bread with yeast dough
    Colomba. Italian traditional Easter bread
  • Colomba with sourdough
    Colomba. The Italian Easter cake

Comments

    5 from 5 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. colby says

    February 17, 2024 at 2:08 am

    Purslane, aka portulak is not the minesr's lettuce you show in this recipe. Claytonia perfoliata, commonly known as miner's lettuce, Indian lettuce, or winter purslane is an entirely different plant than garden purslane, otherwise known as little hogweed, pusley, and wild portulaca. I am now going to go ahead and try to make pesto out of actual purslane.

    Reply
    • Ale says

      February 23, 2024 at 10:40 am

      Hi, this type of purslane, known in the alps area as winter purslane, is in the same family as the portulata you mentioned.
      Both can be used to make pesto . Both are edible and delicious.
      I hope you enjoyed the pesto. it is great for dressing pasta but also on crostini or pizza.
      Best regards
      Alessandra

      Reply
  2. Beeara says

    July 30, 2022 at 11:46 pm

    Hi there,
    I'm curious why this is called winter purslane pesto... Why winter, not summer?
    Thanks!

    Reply
    • Ale says

      August 02, 2022 at 10:19 am

      Hey Beeara! There are several varieties of purslane. The winter one withstands low temperatures. It is planted in October and is available in gardens all winter. This is the winter purslane.

      Reply

Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

  • workshop
    GUTSCHEIN PASTAWORKSHOP
  • 04.10.25 PASTA Basic
  • Grüne Gnocchi mit Bärlauch und Ricotta
    18.10.2025 GNOCCHI
  • Fettuccine
    28.02.2026 PASTA BASIC
  • workshop
    21.03.2026 PASTA BASIC

Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

Rezepte der Saison

  • Speck, Pecorino und Pfeffer : Pasta alla Gricia Rezept
    Spaghetti alla gricia
  • focaccia Rezept
    Focaccia recipe: bread baked over fire
  • marinierte oliven
    Marinated olives - Sicilian style
  • Torta Paradiso - Paradis Kuchen
    Heaven cake – Torta Paradiso
  • Ricotta Gnocchi
    Sicilian Ricotta Gnocchi
  • Fettuccine Alfredo - recipe
    Nonna Nina’s homemade fettucine all’uovo

Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
mehr zu mir
Foto: Anna Stöcher

Gestalte Dein persönliches Menü

Footer

↑ back to top

About

  • Impressum
  • Datenschutzerklärung

Community

  • WORKSHOPS buchen
  • Email Anmeldung

Contact

  • Kontakt
  • Mediakit Download

Copyright © 2025 AModoMio

  • German
  • Italian

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.