1. boil the pasta pens.
2. Cut the carrots into appropriate sizes and toss them with olive oil, garlic and salt.
3. Bake for 15-20 minutes until the carrots still have bite.
4. Toss the baked carrots with freshly chopped herbs.
5. Blend grilled artichokes, pumpkin seeds, 100 g olive oil, lemon juice and salt.
6. Turn the pasta pens with the artichoke pesto.
7. Crush or blend croutons into a coarse breadcrumb.
8. Mix the breadcrumbs with 20 g olive oil and honey.
9. Bake the mixture at 180°c for 8 minutes.
10. Toss the mixture with the finely grated lemon zest.
11. Arrange the salad with the pasta pens, the baked carrots and top with the crushed croutons.
