Coriander-Cashew-Noodles

Ingredients for 2 servings:

• 200 g pasta (e.g. tagliatelle)
• Water (salt water)
• 5 stalks of coriander, preferably with roots
• 1 handful of cashew nuts, unsalted or peanuts
• 2 m.-large carrot(s)
• ½ lemon(s)
• some oil (sesame oil) or peanut oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the cilantro leaves and shake dry. Pick off the leaves (and, if present), and chop the roots. Chop the cashews and lightly roast them in a pan without fat. Slice the carrots into strips using a vegetable peeler. Cook the noodles in salted water, adding the carrot strips five minutes before the end of the cooking time. After draining, add a few drops of sesame oil (to prevent sticking) and, if desired, lemon juice. Season with salt and pepper, then sprinkle the roasted cashews and cilantro leaves over the noodles and mix everything together. The ingredients are a bit random (I was given a bunch of cilantro one Sunday and had to use whatever I had in the pantry and fridge). I imagine hazelnuts or peanuts would also be tasty instead of the cashews, and peanut oil could be substituted for the sesame oil. It was quite delicious, but I’m open to suggestions for improvement!