members recipes

Ingredients
1 Cup Purslane

6 oz Spinach

6 Tbsp Olive Oil

1 Whole Onion roughly chopped

1 Clove of Garlic sliced

1 Jalepeno finely chopped

1/2 Cup Pecans roughly chopped

Handful of Basil

Handful of Oregano

The zest and juice of 1/2 a Lemon

Pinch of Salt

Pinch of Ground Black Pepper

1 Lb Parpardelle

Method
If you haven't tried Purslane, I suggest you do an internet search for it. Chances are it's growing in your garden, or in the cracks of your sidewalk. Give it a try!

Roughly chop the onion and jalepeno and throw them in a hot pan with the olive oil. You’re going to cook them until the onions just start to color. As that’s going, slice the garlic and zest the lemon. As the onions go translucent, throw in the garlic and lemon zest and stir. Wash the spinach and purslane, chopping the stalks of both into small pieces. Take half of the basil and oregano and give them a rough chop as well. Throw it all into the pan and stir it around for a few minutes until the greens start to wilt. At this point you can take it off the heat and transfer it into a blender or food processor along with 2/3 the Pecans, Salt, and Pepper. Pulse the mixture until it is a creamy consistency and the nuts are mixed in. Toss it with he cooked pasta adding a small amount of the pasta water to loosen it up. Finish with a a squeeze of lemon and the remainder of Basil and Oregano... I decided to serve it with some left over roast beef.