purslane feta pasta with fresh herbs

This recipe is a variation of spring onion, chive and feta pasta. I love the original. We have this dish at least once or twice a month. It’s very simple to make: you can whip it together in less than 20 minutes, all prep included.

This time around I added fresh oregano and purslane as I had them on hand. I love purslane and never seem to eat enough of it.

Purslane has a sweet and sour flavor. It has an enjoyably slippery texture in the mouth which makes it fun eating. I only see it for sale in the summer, so it must be a seasonal thing. I got mine at at the Alemany Farmers Market but I’ve seen it at the Ferry Plaza Farmers Market as well as at the Mexican market in the Mission District, here in San Francisco.

purslane

purslane feta pasta with fresh herbs

1 medium bunch purslane, rinsed and roughly chopped, stems included
1 bunch fresh chives, rinsed and chopped fine
Leaves from 5 sprigs of fresh oregano
4 spring onions, rinsed with roots removed, green and white parts coarsely chopped
½ lb. good French sheep’s milk feta, cut into cubes
salt and black pepper to taste
½ cup olive oil
¼ tsp. crushed red pepper
12 kalamata olives, pitted and cut in halves
1 package long pasta, cooked per package directions
¾ cup water from cooked pasta reserved

Throw everything into a large pasta dish while pasta cooks.

Cook pasta per package instructions. Drain, reserving some of the hot water.

Place hot pasta on top of all ingredients, followed by the hot water and toss to combine. The feta cheese will melt a bit getting a creamy texture. If necessary crush some of the cubes with the back of a spoon and toss with the juices at the bottom of the bowl. Let it sit for a couple of minutes for flavors to marry. Drizzle a bit more of extra virgin olive on top before serving. It’s delicious!

moody San Francisco skyline with the fog rolling across downtown