Spaghetti with radish and zucchini salsa

Name: Spaghetti with radish and zucchini salsa
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 150 g Spaghetti; 7-10 Tbsp Salt; 1 TEASPOON Pine nuts; 1 (approx. 150 g) small zucchini; 1 collar Radishes; 1/2 bunch Basil; 1 red chilli pepper; 1 TABLESPOON Lemon juice; 1 TEASPOON Honey; 1 TABLESPOON good olive oil; 40 g Parmesan (piece)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

150 g Spaghetti
7-10 Tbsp Salt
1 TEASPOON Pine nuts
1 (approx. 150 g) small zucchini
1 collar Radishes
1/2 bunch Basil
1 red chilli pepper
1 TABLESPOON Lemon juice
1 TEASPOON Honey
1 TABLESPOON good olive oil
40 g Parmesan (piece)

Directions

1
Cook the pasta in 2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Roast the pine nuts in a pan without fat until golden brown and take them out.
2
Clean and wash the zucchini and radishes and dice them very finely. Wash basil, shake dry and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings.
3
Mix lemon juice, honey and salt. Fold in olive oil. Stir in chilli, basil, pine nuts, zucchini and radishes. Slice the parmesan into thin shavings.
4
Cut the sponge in half crosswise and place one half on a tray or plate. Fold a stable edge out of aluminium foil and place around the bottom. As soon as the rhubarb begins to set, spread on the prepared base and smooth it down. Drain the pasta and collect 100 ml of pasta water. Put the pasta back into the pot. Mix with the pasta water and the zucchini salsa. Heat together briefly. Serve and sprinkle with parmesan.