For the pasta salad, cook the linguine according to package directions in the water filtered with a BWT table water filter. Wash the cucumber and carrot. Cut the cucumber and carrot lengthwise into thin strips. Add the carrot strips to the cooking water 1 minute before the linguine is finished cooking. Rinse with cold water. Cut the fennel salami into thin strips and add to the linguine along with the cucumber strips.
Put mustard with pesto, vinegar, basil leaves, some grated lemon peel and apple juice in a bowl and puree with a hand blender. Season the dressing with salt and pepper and marinate the salad with it. Sprinkle the pasta salad with the sesame seeds, garnish with garden cress and serve – if desired – with wholemeal baguette.