Tagliatelles de concombres a u basilic et pignons de pin

 



  • 2 cucumbers
  • 1 bunch of fresh basil
  • 1 lemon
  • Pine nuts
  • 1 C. c. mustard
  • 2 tbsp. at s. olive oil
  • Salt pepper

Wash but do not peel the cucumbers. Finely cut them lengthwise
with a mandolin.
Drain them in a colander with a little salt for about 20 minutes.
Rinse and dry gently.
Chop the basil. Keep a few leaves for decoration.
Prepare the sauce: mix the olive oil, lemon juice, mustard and
chopped basil. Salt, pepper.
Chill for about a quarter of an hour.
Arrange the plates just before serving with the basil leaves, the sauce and
the sprockets.


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