Tasty summer pasta with local wild herbs

Ingredients for 2 servings:

• 300g spaghetti
• 1 carrot(s)
• 3 tbsp, heaped pesto (wild herb pesto)
• 150 ml cream, alternatively cream cheese
• Parmesan
• 2 garlic cloves
• n. B. wild herbs and flowers, e.g. with dandelions, daisies, nettles, lemon balm or similar.
• e.g. sunflower seeds
• e.g. olive oil
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, prepare the pesto. Puree the ingredients as desired and season to taste. You’ll need 3 tablespoons of this. Prepare the spaghetti according to the package instructions. Drain and reserve about 300 ml of the cooking water. Sauté the chopped garlic cloves in a little olive oil. Add the grated carrot, the pesto, a little cream, and a little of the cooking water. Let it simmer. Add the spaghetti, adding more cream and/or pasta water until the sauce reaches a creamy consistency. Season with salt and pepper. Garnish with Parmesan cheese.