Preparation time: / Total cooking time:
Wash and peel the courgette, sweet potato and kohlrabi.
Run the pasta through the Spirooli spaghetti slicer.
Cut the spaghetti to the desired length with scissors.
Add the olive oil and salt and gently stir this into the pasta.
Chop the rocket (not too finely) and mix this and the finely chopped
sun-dried tomatoes through the pasta.
Blend all ingredients in the Magimix to a smooth pesto.
If the sauce is too thick, add a few spoonfuls of water.
Pulse blend all ingredients to a granular mixture. Serve the spaghetti with a spoonful of pesto and garnish with the rawmezan.
Use a large mixing bowl to mix the spaghetti.