Spaghetti with pistachio pesto and broad beans

Ingredients for 4 servings:

• 100 g pistachios, with shell (unsalted)
• 1 garlic clove(s)
• 7 tbsp olive oil
• 30 g parsley, flat
• 1 bunch of mint
• Salt
• Pepper, freshly ground
• 200 g beans, thick (frozen)
• 200 g celeriac
• 2 tbsp olive oil
• 400g spaghetti
• 2 ½ tbsp lemon juice
• 40 g cheese, Sbrinz (hard cheese)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Remove the pistachios from their shells. Peel the garlic and fry in 2 tablespoons of olive oil for 10 minutes. Rinse the herbs, dry them, and pick off the leaves. Briefly puree the herbs, pistachios, garlic, the remaining oil, and 5 tablespoons of water in a food processor. Season with salt and pepper. Cook the broad beans in boiling salted water for 10 minutes. Rinse them with cold water and press them out of the shells. Peel, rinse, and finely dice the celery. Fry the celery cubes in a pan with hot oil for about 10 minutes until golden brown. Add the bean kernels to the pan and heat briefly. Cook the spaghetti according to the package instructions until al dente. Pour into a sieve and drain briefly. Mix the spaghetti, pesto, bean kernels, and celery cubes. Season with salt, pepper, and lemon juice. Finally, grate the cheese over the top. Serve immediately.