Tagliatelle with Purslane

Cook 200 gr of Tagliatelle. Heat 100 ml of Cooking Cream slowly in a big pan. Add 50 gr of butter, zest and juice of 1/2 a lemon, keep stirring till the butter is completely melted and than turn of the fire. Add the Tagliatelle and 2 hands full of Purslane to the warm cream, stir.

Cover with 2 tbsp. of chopped Parsley and 2 hands full of grated Parmesan and ready! Serve with a small green salad on the side.

Note: The ancient Greeks used purslane for its medicinal effect. It is said to help against inflammations and heartburn.