Spaghetti with Carrot Pesto

Roast the almonds in a pan without fat for about 3 minutes. Take out and let cool. Peel and wash the carrots. Peel a few strips of the carrot with a vegetable peeler, coarsely grate the rest of the carrot. Wash the basil, shake dry, pluck the leaves and chop, except for something to garnish. Grate the Parmesan. Peel and roughly chop the garlic.

For the pesto, put the carrots with almonds, Parmesan, garlic and basil in a tall mixing bowl and puree with a hand blender, gradually adding the olive oil and the vegetable broth, tablespoon at a time. Season to taste with salt, sugar and pepper.

Prepare the pasta in boiling salted water according to the instructions on the packet. Blanch the carrot strips in boiling salted water for 2-3 minutes. Drain the pasta (set aside some of the cooking water) and drain on a sieve. Mix the pasta with the pesto and 2-3 tablespoons of the cooking water in a saucepan or pan. Arrange on plates and serve garnished with basil leaves.

Mixed lettuce with a herb and cream dressing tastes good with it.