John Myers
Ingredients for 4 servings:
- 400 g tagliatelle pasta
- 2 small zucchini
- 2 cloves garlic
- 3 tbsp oil, neutral, e.g. rapeseed oil
- 25 g pine nuts
- Salt
- Pepper, freshly ground
- Spring onion(s), cut into strips, optional
- Grated cheese of your choice, optional
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
fast and fresh
Bring plenty of salted water to a boil for the tagliatelle and cook the pasta according to the package instructions until al dente. It’s better to cook al dente than too soft. Cut the zucchini into slices lengthwise and then halve again. Chop the garlic into very small pieces and set aside. Roast the pine nuts in a hot pan (preferably with high sides) without fat until golden brown, then remove from the pan. Be careful: after a certain point, this will happen very quickly! Don’t let it get too brown, otherwise they will become bitter. The same goes for the zucchini and garlic. Fry the zucchini in the oil over medium heat until lightly browned and al dente, seasoning with salt and pepper. Add the garlic and fry briefly. Drain the pasta and add it to the pan with the vegetables. Stir well. Add a little more oil if the pasta is too dry. The oil and garlic will make the sauce. Stir in the pine nuts and, if desired, spring onions, and season with salt and pepper. Serve hot. We occasionally serve it with grated cheese, which we stir into the still-hot garlic noodles.
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