280 g spelt spaghetti (for 4 persons)
the central part of celery
60 g pistachios not salted
2 or 3 leaves of fresh basil
1 poor table spoon of Parmigiano Reggiano cheese
lemon juice and organic lemon peel
Chop the celery (leaves included) with a food processor with the basil leaves, half lemon juice and its grated peel, pistachios (keep aside some pistachio for the garnish), parmiggiano reggiano, oil and a pinch of salt.
Cook the spaghetti in abundant salted water, drain and sauté them in a pan with the pesto and a little cooking water.