Pasta dishes are always a good idea!
1. sorrel rinse, spin dry, coarsely chop. Peel garlic. Finely grind sorrel, garlic, 50 g pine nuts and oil in a hand mixer. Finely grate 100 g pecorino and add. Add 5 tbsp olive oil, season with salt and season with pepper.
Remove peel from carrots, kohlrabi and onion and finely dice. Finely dice the zucchini. Cook pasta in boiling hot salted water for 8-10 minutes until al dente. Heat remaining olive oil in a frying pan. Sauté kohlrabi and carrots in it. After 2 min. add diced zucchini and onion. 3.
Fry remaining pine nuts in a frying pan. Drain pasta and fold into vegetables. Serve pasta with sorrel pesto. Coarsely grate remaining pecorino and sprinkle on top with pine nuts.
Refrigerate 1 week.
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