4 oz bacon lardons
8 oz of fricelli tri-colour (or other short tube-shaped pasta)
12 oz purslane (which I found at the farmers market but you may have some growing in your yard)
red wine vinegar
1/2 tsp sugar
tomatoes (I used 1 15 oz canned whole, drained and chopped, because the fresh tomatoes just don’t seem very good)
1/2 cup feta
salt and pepper
cook bacon. drain. boil pasta. cook purslane until just tender in some of the bacon fat (2-3 minutes) add a few glugs of vinegar and sugar (cook 30 seconds) Add the cooked pasta, some olive oil, tomatoes, feta, the bacon and combine. Season with salt and pepper.
I found the purslane a little difficult at first. It is very much like a weed and full of tiny black seeds (like poppy seeds). I was soaking it in water, pulling every tiny leaf off and trying to get rid of all those tiny seeds..ugh! I quickly got over that though and just rinsed it off and cooked it. Apparently it is loaded with omega-3 fatty acids, vitamins and minerals. It was delicious warm the first night and actually delicious cold as leftovers the next day.