Zucchini Pasta Salad

For the zucchini pasta salad, cook the pasta in salted water until al dente. Then drain and let drain.

Strain the tomatoes and collect the oil. Chop the tomatoes coarsely. Wash the zucchini and cut into sticks.

Peel and finely dice the onions. Wash the basil, shake dry and cut the leaves into thin strips.

Heat the tomato oil in a pan and sauté the onions until translucent. Add zucchini and stir-fry for 1 to 2 minutes. Pour in whipping cream, bring to a boil once and remove the pan from the stove.

Mix the zucchini-whipped cream mixture with the pasta and tomatoes. Season with vinegar, pepper and salt.

In a pan without fat, toast the pine nuts until brown and stir into the zucchini pasta salad with the basil strips. Leave to infuse for about 2 hours, stirring 1-2 times and then serve at room temperature.

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