Mary Miso - Recipes for every day - Cookbooks
300g monk's beard
4 table spoons pine nuts
300g spaghetti
2 cloves of garlic
1 peperonicini
4 table spoons olive oil
juice of ½ lemon
juice of ½ orange
salt and pepper
Wash monk's beard and cut off the roots. Roast pine nut in a pan untill golden.
Chop garlic and peperonicini and fry in some olive oil. Deglaze with lemon and orange juice and let it boil down. Season with salt and pepper.
Cook spaghetti in salted water untill al dente. During the last minute add monk's beard. Drain and mix with the juice.
Arrange on 4 plates and serve with pine nuts on top.
Monk's beard is a chime like vegetable usually for sale in late winter and early spring. In Switzerland available at Globus or Manor.
