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Ingredients

17.6 oz of zucchini small, fresh, and preferably organic to keep your skin healthy
1.8 oz of pine nuts
2 tbsp of lemon juice
4 tbsp of olive oil
1.8 oz of Parmesan
1 pod of garlic
quelques leaves of basil
freshly ground pepper
fleur de sel

Kitchen utensils
mandoline
cut-resistant glove the almost indispensable accessory for the mandoline
garlic press
vegetable brush

Instructions

Rinse the zucchini under running water and trim the ends.

Adjust the mandoline to slice thinly.
Slice the zucchini using the mandoline over a large bowl, making sure the slices are thin.

If some slices contain seeds, cut them out so that you keep only the fleshy part.

Toast the pine nuts over low heat in a skillet for 2 to 3 minutes.
Note: Shake the skillet regularly and keep an eye on them so they don't burn.

Pour the olive oil into a bowl.
Squeeze the lemon and add the specified amount of juice to the olive oil.

Season with salt and pepper, and add the crushed garlic clove to the bowl.

Use a mandoline to slice the Parmesan into thin strips.

Arrange the zucchini slices on each plate or in each bowl (I like to roll them up for a nice presentation).
Top with the Parmesan shavings and drizzle with the lemon vinaigrette.
Add the pine nuts, and finish with a few basil leaves.
… And there you go—it’s ready!

Zucchini Tagliatelle with Pine Nuts and Parmesan