Spaghetti with rucola pesto, herbs and goat cheese

Put the pine nuts, Parmesan cheese, garlic, olive oil, arugula and lemon in a blender and puree. Season with pepper and sea salt.

Cook the peas briefly, drain and set aside. Cook the spaghetti according to the instructions on the package. Then pour off a soup spoon of the cooking liquid.

Put the pesto together with the spaghetti and hussel. Add the peas and add any extra pepper and salt.

Divide the plates. Finish with basil leaves, crumbled goat cheese and some coarsely chopped walnuts.