Whole wheat Farfalle pasta 320 g
Little and soft zucchinis 200 g
Lemon grated peel of 1 lemon
Pink pepper 1,5 g
Fresh Pecorino cheese 80 g
Pine nuts 25 g
Thyme 2 g
For the sauce
Lemon juice 40 g
Extra virgin olive oil 20 g
Salt 1 g
Mustard 4 g
The first thing to do is the sauce. Squeeze a lemon to obtain about 40gr of lemon juice and pour in an airtight container. Join olive oil and salt, mustard and thyme leaves. Close the container. Take the container and shake for about 10 seconds, to mix ingredients and emulsify. The sauce is done. Put a pot on the gas with abundat salted water and when it boils, pour the pasta. While pasta cooks, grate in a bowl zucchinis with a large mesh grater .
Join the sauce and well mix, to flavor zucchinis and marinate. Grate in a bowl the Pecorino cheese and well mix again.
Join raw pine nuts (but is is possible to toast them before to make them crisp) and the lemon grated peel, continuing to mix after any ingredient. Drain the pasta al dente and join in a bowl containing the condiment. Mix for at last a minute, when the pasta will be creamy.
Put it in a plate with lemon peel and thyme leaves to taste and complete the recipe with a handful of pink pepper.