Children's spaghetti with peas

Ingredients for 4 servings:

• 200 g peas, small young
• 300 g carrot(s)
• 2 shallots
• 1 bunch of parsley
• 3 tbsp oil
• 2 tbsp lemon juice
• salt and pepper
• 400 g pasta (spaghetti)
• 150 g whipped cream
• 1 tsp mustard, medium hot
• 100 g cheese (Emmental), grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Blanch the peas in boiling water for 1 minute, then rinse in ice-cold water. Wash and trim the carrots, then slice them into thin strips using a vegetable peeler. Peel the shallots and finely dice them. Wash the parsley and pick off the leaves. Sauté the shallots in oil, add the carrots, and sauté briefly. Season with lemon juice and salt. Prepare the spaghetti. Mix the peas with the carrots, remove everything from the pan, pour the cream into the pan, season with salt and pepper, and simmer gently. Stir in the mustard, season with lemon juice, and fold in the parsley. Mix the spaghetti with the vegetables, stir in the sauce, and sprinkle with cheese.