Want to get your children involved with cooking? This dish is fun (and frugal); the most difficult thing about it is its name 'minestra schianteda'. You break up the pasta and serve it with a pesto using purslane - a very common weed you'll find wherever there's a crack in the pavement or a flower bed. Luciana and granddaughter Emma show us how to make it!
For the pasta: 180g 0 or plain flour, 2 medium eggs
For the pesto - these quantities are approximate and you can adjust to your taste
75g young purslane leaves
scant 100g walnuts (or another nut)
1/4 garlic clove
2 tablespoons grated Parmigiano cheese
1/2 lemon, squeezed
salt and black pepper
