Summary

Ingredients

• 200 g peas, little boy
• 300 g carrot (s)
• 2 shallot (s)
• 1 bunch parsley
• 3 tablespoon oil
• 2 tablespoon lemon juice
• salt and pepper
• 400 g pasta (spahetti)
• 150 g whipped cream
• 1 teaspoon mustard, medium hot
• 100 g cheese (Emmentaler), rated

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Instructions

1. Blanch the peas in bubbly boiling water for 1 minute, rinse ice-cold. Wash and clean the carrots and cut into thin strips with a peeler. Peel the shallots, dice them into tiny pieces. Wash the parsley and pick off the leaves.
2. Sauté shallots in oil, add carrots, 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, simmer gently, stir in the mustard, add lemon juice to taste, fold in the parsley. Mix the spaghetti with the vegetables, fold in the sauce, sprinkle with cheese.