Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Crumble toast and roast in a coated pan without fat. Season with salt, pepper and lemon peel. Clean, wash and quarter the radishes. Wash green. Peel, wash and cut carrots into pieces. Peel and slice garlic.
Cook the pasta in salted water according to the instructions on the packet. Heat the oil. Fry the radishes and carrots for about 5 minutes. Add garlic and radish greens, fry for about 2 minutes and season.
Stir in lemon juice and 5 tbsp. noodle water. Drain the noodles. Arrange everything, rub cheese over it.