Casarecce With Lemon Buttered Sea Veg

My obsession with sea veg continues...this is the perfect lunch after a long day of foraging. Green, filling and so fresh.

Common Orache - Atriplex Patula 

Sea Aster - Tripolium Pannonicum

Sea Purslane - Sesuvium Portulacastrum

Handful sea purslane

Handful Sea asters 

Handful Common orache

2 cups casarecce pasta (or whatever pasta shape you like)

1 tablespoon lemon juice 

Salt 

Cracked black pepper 

1 tablespoon butter 

Olive oil 

Cook your pasta in boiling, salted water until tender and drain.

Blanch or steam your sea veg for a couple of minutes, don't overcook and drain.

Melt butter in a pan with a splash of olive oil and add your drained sea veg, pasta, lemon juice and pepper, stir well.

Serve as it is or topped with parmesan.