Spaghetti with Lamb’s Lettuce Pesto

Lamb’s lettuce has a mild, slightly nutty flavor that works especially well in pesto. This simple version combines it with walnuts, garlic, and oil. The pesto contains no cheese, so grated Parmesan, Pecorino, Gruyère, or another preferred cheese can be added when serving.

Rapeseed, sunflower, or olive oil may be used. Because the oil influences the pesto’s flavor, choose a good-quality one. Add more oil if a looser consistency is desired, or double the pesto quantities for a more generous sauce.

The pesto can also be served on crostini, garnished with chopped walnuts, or used as a dip alongside fried fish.

Recipe details

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total time listed: 20 minutes
• Servings: 4

Ingredients

• 400 g spaghetti
• 100 g lamb’s lettuce, washed and trimmed
• 100 ml cooking oil, such as rapeseed, sunflower, or olive oil
• 40 g walnut halves
• 1 garlic clove, peeled
• ½ teaspoon salt
• Pepper, to taste
• Grated Parmesan, Pecorino, or another cheese, for serving

Instructions

1. Cook the spaghetti in boiling salted water according to the package directions.
2. Wash and clean the lamb’s lettuce thoroughly, then place it in a blender or a bowl suitable for an immersion blender.
3. Add the walnuts, garlic, oil, salt, and pepper.
4. Blend until creamy. Taste and adjust the seasoning. Add a little more oil if the pesto is too thick.
5. Drain the spaghetti while it is still slightly wet. Mix it with the pesto, adding a little pasta cooking water if needed to loosen the sauce.
6. Serve with grated Parmesan, Pecorino, or another cheese of your choice. Garnish with extra chopped walnuts if desired.