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Pappadelle mit Zucchini und Zitronen (V)


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.

This involves a little more effort than the other summery pasta dishes, but it is worth it to get the dark charred ridges on the zucchini. I use pappadelle here for aesthetic reasons, because I like the way the pappadelle shape mirrors the shape of the wide, flat zucchini ribbons, but almost any other pasta will do just as well.


Serves 2 as a light dinner


200g pappadelle
2 zucchinis
juice of 1 lemon
100g pine nuts
olive oil

Put a large pot of salted water on to boil. Whilst it's heating up, cut the zucchini lengthways into long thin ribbons. (This is easiest to do with a potato peeler.) Grill the zucchini ribbons on a griddle pan (or under a hot grill) until floppy and browned in places on both sides.

Meanwhile, toast the pinenuts in a dry pan until coloured. They burn easily, so keep an eye on them.

Cook the pasta accordingly to packet instructions, until al dente. Drain the pasta, put it back into the cooking pot and tip in the zucchini and pinenuts. Add a bit of good olive oil, squeeze the lemon halves over the top, toss, and serve.

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