Spaghetti with saltwort, lemon and pecorino

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Agretti (saltwort)150 g
• Pecorino15 g
• Lemon zest2 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: March – May

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile clean the agretti (monk's beard): remove the roots and the toughest lower part and wash well in several changes of water, as they hold soil.
3. Add the spaghetti and cook for the time on the packet, usually 9–11 minutes; add the agretti for the last 3 minutes so they cook until tender but still crisp.
4. Meanwhile heat the olive oil in a wide frying pan over low heat with the crushed garlic clove for 2 minutes, until fragrant without colouring; remove the garlic.
5. Drain the spaghetti and agretti, keeping a small ladle of the cooking water, and toss them in the oil for a minute, loosening if needed.
6. Turn off the heat and finish with grated pecorino, lemon zest and black pepper.