Summary

Ingredients

• 400 g spahetti
• 4 cloves garlic
• 2 bunch basil
• 1 teaspoon, leveled salt
• 150 ml olive oil
• 50 g pine nuts
• 75 g pecorino, freshly rated
• 400 g feta cheese, (sheep cheese), in one piece
• 2 carrot (s)
• 1 kohlrabi
• 2 sticks celery
• 1 leek, small or thin
• 1 tablespoon butter
• 2 tablespoon flour
• 3 tablespoon olive oil
• salt
• Pepper, colored, from the mill
• Cheese, Grana Padano, freshly grated

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Instructions

1. Peel and wash the kohlrabi and carrots. Cut the kohlrabi into cubes and the carrots into oblique slices. Clean and wash the leek and celery and cut into oblique pieces. Everything is not so fine, calmly rough. Cut the feta into 4 equal pieces.
2. Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Lightly toast the pine nuts in a coated pan without adding any fat.
3. Peel off the garlic cloves. Rinse the basil, shake dry and pluck the leaves from the stems. Puree the pine nuts with the garlic, basil, a little salt and the olive oil until a creamy mixture is obtained. Then mix in the freshly grated pecorino cheese.
4. Melt the butter in a saucepan and sauté the prepared vegetables in it and season with a little salt and a few turns of colored pepper from the mill. Add about 2 to 3 tablespoons of water and cook covered over low to medium heat until firm to the bite.
5. Drain the spaghetti, pour hot water over it and allow to drain.
6. Heat the olive oil in a pan. Turn the feta pieces in the flour and fry them on both sides until they have a golden brown and crispy skin. Heat the pesto in a saucepan. Add the spaghetti and mix carefully with the pesto.
7. Arrange everything on plates and sprinkle the pesto spaghetti with some freshly grated Grana Padano.