Lamb's lettuce and hazelnut pesto

Recipe for 4 people

Pesto

150 g lamb's lettuce

50 g hazelnuts

2 cloves of garlic

1 dl olive oil

2 ½ tbsp lemon juice

80 g pecorino, grated

1 pinch of sugar

salt, pepper

• Puree the lamb's lettuce, hazelnuts and garlic with the oil and lemon juice. Mix in the pecorino, season the pesto.

Spaghettini (homemade)

150 g durum wheat semolina

150 g white flour

6 eggs

• Sieve the durum wheat semolina and white flour and place in a large bowl. Add the eggs and knead into a smooth, compact dough. Wrap airtight with cling film and chill in the fridge for at least 3 hours. Work the dough into spaghettini either by hand or using a pasta machine.
• Cook the slightly dried pasta in boiling salted water for approx. 2 minutes, drain, mix with pesto and serve.