Colourful wholemeal spaghetti with parsley sunflower seeds

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Clean and wash the cucumber. Cut the vegetables lengthwise into slices. Cook spaghetti in plenty of boiling salted water for 12-15 minutes until al dente. Add the vegetable sticks about 3 minutes before the end of the cooking time and cook with them.

2. 2

   Peel and chop the garlic. Wash the parsley and pluck off the leaves. Put some aside for garnishing. Grate 50 g cheese finely. Grind the garlic, parsley and 2/3 of the sunflower seeds in a mortar or grind finely in the universal chopper. Gradually stir in the grated cheese and oil. Season pesto with salt and pepper. Drain the vegetable-spaghetti mixture well and arrange on plates with some pesto. Slice the rest of the cheese and sprinkle on the plates with the remaining sunflower seeds.

3. 3

   Grind the garlic, parsley and 2/3 of the sunflower seeds in a mortar or grind finely in the universal chopper. Gradually stir in the grated cheese and oil. Season pesto with salt and pepper. Drain the vegetable-spaghetti mixture well and arrange on plates with some pesto. Slice the rest of the cheese and sprinkle on the plates with the remaining sunflower seeds. Garnish with the parsley leaves and serve immediately with the remaining pesto

4. 4

   Preparation time approx. 25 minutes