Coarsely chop the tree moss seeds. Lightly roast them in a dry frying pan without adding any fat.
Halve the peperoncino lengthwise, remove the seeds, cut into long strips and these into small cubes. Remove the peel from the onion and garlic and chop finely.
In a medium frying pan, melt the butter. Sauté the onion and garlic until translucent. Add the peperoncino. Extinguish with the soup. Add heavy cream cheese and cream and make the sauce until it thickens slightly. Season strongly with the juice of one lemon, salt and freshly ground pepper.
Bring plenty of salted water to the boil. Add the spaghetti and cook until al dente. Drain and add to the sauce together with the walnuts. Cut the chives with scissors and stir them in. Add a little freshly grated Parmesan to taste.
Our tip: Fresh chives are much more aromatic than dried ones!
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