2 hands full of Purslane (washed and dried)
200 gr Tagliatelle
100 ml Cooking Cream
50 gr Butter
Zest and juice of 1 Lemon
2 table spoons of chopped Parsley
100 gr Parmesan
Cook the Tagliatelle according the instructions. Heat the Cream slowly in a big pan. Add the Butter, Zest and Lemon Juice, keep stirring till the butter is completely melted and than turn of the fire. Add the Tagliatelle and the Purslane to the warm cream, stir, cover with the Parsley and Parmesan and ready!
Cook the Tagliatelle according the instructions. Heat the Cream slowly in a big pan. Add the Butter, Zest and Lemon Juice, keep stirring till the butter is completely melted and than turn of the fire. Add the Tagliatelle and the Purslane to the warm cream, stir, cover with the Parsley and Parmesan and ready!
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