Zucchini Noodle Salad

Ingredients

• 250 g tagliatelle
• Salz
• 200 g Zuckerschoten
• 1 Bund Frühlingszwiebeln
• 1 Schalotte
• 4 EL Weißweinessig
• Pfeffer aus der Mühle
• 1 Prise Zucker
• 6 EL Olivenöl
• 1 Bund Petersilie
• 1 Bund Basilikum
• Kopfsalat

Instructions

1. 1.

   Cook Tagliatelle according to package instructions in plenty of salted water until al dente. Drain, rinse with cold water and let drain.

2. 2.

   Rinse snap peas, trim, and blanch in salted water for 2-3 minutes. Trim spring onions, rinse and cut into strips lengthwise; add them to the boiling water during the last minute.

3. 3.

   Transfer everything to a colander, rinse with cold water and let drain.

4. 4.

   Peel the shallot and finely dice it.

5. 5.

   Whisk vinegar with salt, pepper, sugar, and olive oil in a large bowl. Add Tagliatelle, snap peas, and spring onions and mix well.

6. 6.

   Rinse herbs, shake dry, and finely chop. Clean lettuce leaves, rinse, and pat dry. Arrange the noodle salad on top of the lettuce leaves.