zucchini crème fraîche linguini

we’re finding ourselves inevitably and obviously in the transition to fall. and oh, how i love this feeling. the crisp mornigns, fogs, chilly nights. somehow it makes me sleep much deeper. like i’m away in a different world for a long time, only to wake up in the mornign with energy like a bear (not very feminine, but sometimes i’m just really daft). this energy thing is weird… i’ve discovered last week that with challenges, my energy level rises. and i don’t just mean with ‘stress’ and a crazy workload. but really with trying new things! last week we tried spinning – and it was surprisingly fun! and since, i’ve come around to think that i need to challenge myself more. you know, get out of your comfort zone a bit? the concept is really good so far. it wakes me up and shakes me up a little. and gives me a good feeling about myself, like i’m invincible and strong – or at least stronger than i thought i was. i can highly recommend a certain portion of unplanned, unnecessary, daredevilish recklessness. the bold people own the world! aye.
after this very, very raw and healthy version of zucchini (and) noodles, a more carb-loaded version was in place. i like this one even better, actually. and who’s surprised? i’m the one who signs up for carbs in any form. don’t you judge me. 
also, as it’s almost fall and i can’t wait, i switched the header logo from poppy to olive branches. i’m still so smitten with what happy came up with. and adore her latest work. don’t you?
zucchini crème fraîche linguini
ingredients:
500 g linguini
2 zucchini
1 cup crème fraîche
1 lemon, zest and juice
1 garlic clove 
1 drop harissa
1 tsp. fleur de sel
freshly ground black pepper
olive oil
drizzle of pesto or basil oil
basil for decorating
directions:
bring water to a boil, salt it and cook the linguini according to directions. keep a cup of the cooking water. in the meantime, peel the zucchini with a julienne peeler (leave out the inner seeds, but use the peel, as well). heat the crème fraîche in a small saucepan together with the garlic, lemon zest and juice and harissa. season with salt and pepper. add a bit of the cooking water to liquidify it. just before the pasta is ready, add the zucchini noodles, and blanch for a couple of seconds. then drain the pasta and zucchini. add a generous drizzle of olive oil and toss with the crème fraîche sauce. add a drizzle of pesto. decorate with basil (or flowers on hand).
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