Tagliatelle with purslane pesto, roasted cherry tomatoes and blue cheese
Lunch or dinner · No meat/no fish · Cooks in 25 minutes · Serves 4
- 400 g cherry tomatoes
- 100 ml extra vierge olive oil
- 200 g winter purslane
- 100 g walnuts
- 150 g Hommage Bleu Cheese
- 1 clove of garlic, peeled
- 300 g fresh tagliatelle pasta
- 2 tablespoons parsley, chopped
Cheese: Hommage Bleu
You will also need:
a food processor and a salad spinner
- Preheat the oven at 175 °C. Put the cherry tomatoes in an oven dish and drizzle with 2 spoons of olive oil. Put the dish in the middle of the oven and roast the tomatoes for 20 minutes.
- Remove the roots of the purslane. Wash in plenty of cold water until all the dirt is gone. Dry in a salad spinner.
- Toast the walnuts in a dry frying pan until they are crisp. Grate about two tablespoons of the Hommage Bleu Cheese in a small bowl. Mash the purslane in the food processor, add garlic, cheese and half of the walnuts. Pour in the oil and grind into a nice creamy pesto. Season with pepper & salt.
- Cook the tagliatelle al dente in plenty of salted water. Drain the pasta and stir in the pesto. Divide over deep plates and put the tomatoes on top. Slice elegant curls off the remaining blue cheese. Scatter over the pasta with the parsley and rest of the nuts.
If you can’t find winter purslane make pesto with rocket. Use summer purslane for a pesto that’s fresh and lemony.
Also delicious using Montana Delicato.