Zucchini pasta in zucchini mint sauce and hazelnut chilli topping

For 4 servings


750 g / 27 oz zucchini
1/2 Bd. Peppermint
400 g / 14 oz tagliatelle
250 ml / 9 fl oz vegetable broth
2 tablespoons organic PLANÈTE O'citron
100 ml / 3,5 fl oz crème fraîche
fresh grated nutmeg
black pepper
75 g / 3 oz hazelnuts
3-4 tablespoons BIO PLANÈTE olive oil mild
1 tablespoon of sugar
2 Msp. Chili powder

Washing zucchini. Cut 1/3 of it with the spiral cutter or a peeler into thin strips and the rest in 2-3 mm thick slices. Chop washed and dry mint leaves roughly. Cook noodles in salted al dente. Cook the zucchini slices in boiling stock for about 6-8 minutes until firm. Add the O'citron, crème fraîche, chopped mint, nutmeg, pepper and salt and puree everything. Sauté the zucchini strips in a pan with 2-3 tablespoons olive oil for about 3 minutes while turning. For topping, chop the roughly chopped hazelnuts in a pan with 1-2 tbsp olive oil, sprinkle with sugar and allow to caramelise while stirring at reduced heat. Mix with chili powder. Spread the pasta on a plate, add the sauce, zucchini slices and hazelnut topping and serve garnished with mint.