Spaghetti with walnut pesto and root vegetables

Heat a frying pan without grease and roast the walnuts light brown. Let them cool. Chop the nuts very finely and scoop them through the pesto.

Heat the oil in a frying pan and gently fry the onion for 3 minutes. Cut the carrots and celeriac into cubes of about 1 cm. Spoon them through the onion and cook for 2 minutes. Pour 3 tbsp water into the pan and add salt to taste. Cook the vegetables covered in about 10 minutes until done.

Meanwhile, cook the spaghetti according to the instructions on the package. Spoon a few tablespoons of cooking liquid with the vegetables. Drain the spaghetti and put the pasta back in the pan.

Spoon the vegetables with half of the walnut pesto through the spaghetti. Divide the pasta over 4 warm deep plates on each plate spoon a spoonful of pesto. Serve the cheese separately. Tasty with arugula.