| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 7 x ca. 30 g | Taglierini (or Linguini) |
| 8 x ca. 30 g | Small firm zucchini |
| 1/2 Tasse | Fresh herbs (parsley, basil, chervil, lemon thyme etc) |
| 1 | lemon |
| 6 Esslöffel | olive oil virgin |
| 5 Esslöffel | pine nuts |
| 4 | Shallots- thinly sliced and roughly chopped |
| 4 Teelöffel | Capers- rinsed |
| 2 | Sun-dried tomatoes- cut into thin strips |
| | parmesan grated |
|
Cut zucchini diagonally into pieces, same thickness as pasta. Cut into narrow matchsticks. Chop herbs. Remove thin strip of lemon peel and cut into fine slivers.
Heat 2 T. oil in pan- add nuts. When browned, add shallots and cook at med. Heat til soft. Transfer to bowl. Add oil, lemon, capers, tomatoes and herbs.
Boil water. Cook zucchini approx. 1 minute and remove. Dry and add to bowl. Cook pasta and toss with herb mixture.
Serve with Parmesan as a passer.
|
|
Anmerkungen zum Rezept:
keine |
