Monk’s beard (agretti / Mönchsbart) spaghetti
Switzerland
Prep: 10 minutes
Cook: 5 min
Difficulty: Easy
Monk’s beard, also called “agretti” is a Mediterranean plant, traditionally used in Italy and Switzerland. It has a succulent texture that gives a nice crunch, and a moist with salty and mineral flavours. Fantastic!
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Ingredients
To delight
2
people
200
g
spaghetti
150
g
agretti (monk’s beard)
1
garlic clove
1
càs
Flora Plant unsalted butter
500
ml
oat milk
salt & pepper
2
càs
plant-based herbs cheese
Directions
Step 1
Cook the pasta following instructions. Meanwhile, trim the agretti, getting rid of any red root, and finely chop the garlic. Melt the butter in a pan and sauté the garlic and agretti for about 5 minutes.
Step 2
Add milk, season to salt and pepper, and throw in the spaghetti.
Step 3
Serve immediately in a nest-shape, with a few slivered almonds and a spoonful of cheese on top.
