Serves 4

Ingredients

750 g zucchini
1/2 Bd. Peppermint
400g tagliatelle
Salt
250 ml vegetable broth
2 tbsp BIO PLANÈTE O’citron – Olive Oil & Lemon
100 ml crème fraîche
Fresh grated nutmeg
Black pepper
75 g of hazelnuts
3-4 tbsp BIO PLANÈTE Olive Oil Mild
1 tbsp of sugar
2 msp. Chili powder

Washing zucchini. Cut 1/3 of it with the spiral cutter or a peeler into thin strips and the rest in 2-3 mm thick slices. Chop washed and dry mint leaves roughly. Cook noodles in salted al dente. Cook the zucchini slices in boiling stock for about 6-8 minutes until firm. Add the O'citron, crème fraîche, chopped mint, nutmeg, pepper and salt and puree everything. Sauté the zucchini strips in a pan with 2-3 tablespoons olive oil for about 3 minutes while turning. For topping, chop the roughly chopped hazelnuts in a pan with 1-2 tbsp Olive Oil, sprinkle with sugar and allow to caramelise while stirring at reduced heat. Mix with chili powder. Spread the pasta on a plate, add the sauce, zucchini slices and hazelnut topping and serve garnished with mint.