Spaghetti with Bean Pesto

Blanch the bean in salted water for 8 minutes, rinse and skin.

Finely dice the bacon. Peel and finely dice the onions. Peel garlic and press through a press. Rinse and clean sorrel and cut into tender strips.

Cook the spaghetti in salted water according to the package instructions. 4.

In the meantime, fry the bacon in olive oil until crispy. Add onions, garlic and pine nuts and stir-fry until golden brown. 5.

Set aside a handful of bean seeds and coarsely grind the rest with the Parmesan in a food processor. Just before serving, shape with the remaining bean seeds in a well-heated baking dish and stir through with about 100 ml of the boiling spaghetti water.

Drain the spaghetti and mix with the bacon mixture in the bean pesto, sprinkle with pepper and the sorrel strips and serve on the spot.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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