Peel and cut a small broccoli, two carrots and half a leek.
(For the broccoli, keep the flowered tops intact, peel the stem and cut it into thin slices, in this way you will reduce the waste).
In a non-stick pan, pour two tablespoons of extra virgin olive oil, add the vegetables, a small tablespoon of dry ginger powder and cook for about 20 minutes.
At the same time, bring salted water to a boil. Separately, using a fork, beat an egg with three tablespoons of grated pecorino cheese, a pinch of salt and plenty of black pepper.
When the vegetables are cooked, turn off the heat, salt lightly.
When the water is boiling, throw the linguine (usually it takes 12-14 minutes for this type of pasta).
When it is ready, drain the pasta, in the meantime reignite the fire of the vegetables, pour the linguine, a couple of tablespoons of olive oil and mix all the ingredients.
Turn off the heat, add the egg and the cheese previously prepared, mix well and serve still hot with black pepper on top.