Minestra with Kumquat Pesto

Pasta dishes are always a good idea!

*4-6 servings 1. halve onion with skin horizontally and fry in a frying pan until the cut surfaces are golden brown. Remove peel from 80 g carrots and chop coarsely. Clean and coarsely chop 100 g of celery.

Bring onion and leg meat to a boil in a saucepan with 3 liters of cold water. Turn down to medium heat, uncovered, for 2-2/2 hours, skimming off any turbidity a couple of times. 30 min before end of cooking time, add carrot and bay leaves, celery pieces, peppercorns and salt. Remove meat, pour stock through a sieve into a second saucepan. Remove meat from the bone, removing fat and gristle. Cut meat into 1 cm pieces.

2. cook tortiglioni in enough boiling salted water according to package directions until al dente, then drain in a colander.

Clean remaining celery and remaining carrots and cut into 1 cm cubes.

For the pesto, prick kumquats with a toothpick. Place in boiling water for 30 seconds, rinse in a colander and drain well. Cut kumquats in half, remove seeds and chop coarsely. Roast pine nuts in a frying pan without fat until golden brown. Pluck off parsley leaves and chop coarsely. Finely blend pine nuts, parsley, kumquats and oil with a hand blender and season with pepper, salt and 1 pinch of sugar.

Rinse and drain the beans. Heat soup, cook celery and carrot cubes in it for 5 minutes. Add meat, beans

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