Method

• 1.
  Cook pasta in a large pan of lightly salted boiling water until al dente.
• 2.
  Drain well, reserving 1 tablespoon of cooking liquid. Return pasta to pan.
• 3.
  Heat half the oil in a deep frypan over medium heat. Add garlic and carrot and cook for 2-3 minutes or until carrot is slightly tender. Remove from heat and add cress.
• 4.
  Add to pasta with reserved cooking liquid, remaining oil, juice and sumac. Season well with sea salt and cracked black pepper. Toss to combine.