Pappardelle with Vegetables and Feta
Rinse zucchini and scallions and chop into pieces. Rinse arugula, spin dry and pluck into bite-sized pieces. Heat oil in a pan, add scallions and zucchini and sauté about 5 minutes, then season with lemon juice, salt and pepper.
Cook pappardelle in plenty of boiling salted water until al dente.
Toast pine nuts in a dry pan. Mix vegetables with feta cubes, olives and arugula and season with salt and pepper.
Drain the pappardelle and toss with the vegetables. Garnish with pine nuts.