Bandnudeln mit Zucchini, Schnittlauch und rosa Pfeffer

Ingredients

• 400 g wide band noodles
• Salt
• 1 onion
• 2 tbsp olive oil
• 2 sprigs flat-leaf parsley
• 5 chive stalks
• 4 anchovies
• 2 Zucchini
• 1 tsp lemon zest (unprocessed)
• Pepper (freshly ground)
• 50 g parmesan shavings
• 1 tsp Pink peppercorns
• chive blossoms for garnish

Instructions

1. 1.

   Cook the noodles in salted water until al dente.

2. 2.

   Peel, halve and slice the onion into strips. In a hot pan with oil, sauté while stirring occasionally. Wash the parsley, dry it by shaking, then finely slice the leaves into ribbons. Wash the chives, shake dry, and cut into fine rosettes. Pat the anchovies dry, roughly chop them, add to the onions and gently crush. Wash the zucchini, trim, and use a vegetable peeler to cut long strips. Add to the pan and cook 1-2 minutes. Finally, whisk in the lemon zest with the herbs and drained noodles (add a splash of pasta water if needed) and season with salt and pepper.

3. 3.

   Serve on deep plates, sprinkled with parmesan and pink peppercorns. Garnish with chive blossoms as desired.