Samphire (salicornia) & cream of lemon spaghetti
France
Prep: 10 minutes
Cook: 40 min
Difficulty: Easy
For this recipe we’re bringing a tangy lemony flavour to the iodine of salicornia, following Italian monk’s beard pasta recipes inspiration.
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Ingredients
To delight
2
people
50
g
cashew
50
g
butter
½
lemon
½
càc
garlic powder
½
càc
tarragon
50
ml
oat milk
200
g
spaghetti
100
g
salicornia
Directions
Step 1
Boil the cashews for half an hour. Meanwhile melt the butter, collect the juice from the lemon and wash the salicornia.
Step 2
Drain the cashews and blend with the butter, lemon juice, garlic, tarragon, milk and salt. Set aside.
Step 3
Cook the pasta following instructions and soak the salicornia in boiling water for 3mn.
Step 4
Serve in plate with my pumpkin seed parmesan (see recipe) !
