Directions

1. Peel and wash carrots and cucumber. Slice vegetables lengthways. 

2. Cook spaghetti according to packaging instructions.

3. Add the vegetable sticks approx. 3 minutes before the end of the cooking time and let cook with spaghetti. 

4. Finely grate 50 g Parmesan cheese. Combine the garlic, parsley and 2/3 of the sunflower seeds in a mortar or finely grind them or use a universal shredder. 

5. Gradually stir in the grated cheese and oil. Season the pesto with salt and pepper. 

6. Drain the vegetables and spaghetti well and arrange on plates with a little pesto. 

7. Slice the remaining cheese and sprinkle on the plates with the remaining sunflower seeds. 

8. Garnish with the parsley leaves and serve immediately.