If you want a healthier version of the classic spaghetti we all love, here is a recipe for you - Whole Grain Spaghetti with Sunflower Seeds!
Peel and wash carrots and cucumber. Slice vegetables lengthways.
Cook spaghetti according to packaging instructions.
Add the vegetable sticks approx. 3 minutes before the end of the cooking time and let cook with spaghetti.
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.
Gradually stir in the grated cheese and oil. Season the pesto with salt and pepper.
Drain the vegetables and spaghetti well and arrange on plates with a little pesto.
Slice the remaining cheese and sprinkle on the plates with the remaining sunflower seeds.
Garnish with the parsley leaves and serve immediately.