Tagliarini, Zucchini, Lemon, Pine Nuts And Herbs - cooking recipe

Ingredients

egg pasta
8 oz. small, firm green or golden zucchini
1/2 c. mixed fresh herbs (Italian parsley, marjoram, basil, chervil)
1 lemon
6 Tbsp. virgin olive oil
5 Tbsp. pine nuts
4 shallots, thinly sliced, then roughly chopped
4 tsp. tiny capers, rinsed in water
2 sun-dried tomatoes, cut in narrow strips
salt
pepper
Parmesan (optional)

Preparation

Slice zucchini diagonally into pieces about same thickness as the pasta.
Line up slices, cut in narrow matchsticks.
Each one will be tipped with green or gold.
Chop fresh herbs, not too finely.
Remove thin strip of lemon peel and cut into fine slivers. Heat 2 tablespoons olive oil in small pan and add pine nuts.
Cook until begins to color, then add shallots.
Cook until shallots are soft and pine nuts are browned.
Transfer to wide bowl and add rest of oil, capers, lemon peel, sun-dried tomatoes and herbs.
Season with salt, freshly ground black pepper and 1/2 teaspoon of lemon juice to taste.
Add salt to boiling water; drop in zucchini and cook 1 minute.
Scoop out; shake off water and add to the bowl with other ingredients.
Next, cook pasta; scoop it out and add it to bowl as well.
Toss with pair of tongs so that the noodles are coated with oil and herbs.
Serve with cheese passed separately. For wine, serve a Sauvignon Blanc.
Serves 2 to 4.