Buckwheat-Zucchini Spaghetti with Parsley Pesto

Ingredients

• 800 g zucchini (3 zucchinis)
• 200 g buckwheat noodles (spaghetti)
• Salt
• 100 g pumpkin seeds
• 1 bunch parsley (20 g)
• 4 tbsp linseed oil
• 4 very fresh eggs
• 2 tbsp Rapeseed oil
• Pepper

Instructions

1. 1.

   Clean and wash the zucchini, then cut into vegetable spaghetti with a spiralizer. Cook buckwheat spaghetti according to package instructions in plenty of boiling salted water until al dente, drain in a sieve and let it drip, reserving some cooking water.

2. 2.

   Meanwhile toast pumpkin seeds in a hot pan without fat over medium heat for 3 minutes. Wash and dry the parsley, cut off stems; blend the leaves with pumpkin seeds and linseed oil into a fine pesto and set aside.

3. 3.

   Cook eggs in boiling water for about 6 minutes until soft-boiled, then shock them in cold water. Heat rapeseed oil in a large pan. Sauté zucchini over low heat while stirring for 3–5 minutes, then season with salt and pepper. Add spaghetti and sauté for 3 more minutes. Reduce parsley pesto by 2 teaspoons, adding some reserved pasta water if desired.

4. 4.

   Arrange pasta on plates. Peel eggs and halve them. Place egg halves on the noodles and drizzle remaining pesto in dollops over the dish.