• 120 g Edamame with lemon and ginger
• 480 g zucchinis
• Extra virgin olive oil
• Sesame seeds
Method: wash and tip the zucchinis. Cut into thin strips using a potato peeler. Bring some water to the boil in a pan and blanche the zucchini tagliatelle for a couple of minutes. Drain using a perforated ladle and immerse them in a salad dish filled with water to stop them from cooking any further. Drain and leave them to dry on a clean cloth or a few sheets of kitchen roll.
Arrange the zucchini tagliatelle onto plates and add the edamame beans. Garnish the plates with the lemon and ginger emulsion of the edamame, simply add a drizzle of extra virgin olive oil and a pinch of sesame seeds.