Sea spaghetti with ramson pesto
- fresh sea spaghetti – enough portions for the number of people you’re serving
- ramson pesto – see other recipe
- grated cheese
- ramson flowers
Cut the strands of sea spaghetti into shorter lengths – about 10cm lengths. Rinse to remove any sand. In a saucepan, bring water to the boil and drop the strands in (they turn bright green when dropped in the boiling water!). Boil as you would spaghetti for about 5-10 minutes until it is al dente. Drain the sea spag, return to the saucepan and stir in a good amount of ramson pesto until coated then serve up the portions in bowls with grated cheese and ramson flowers to decorate.