Pour water into a tall saucepan and bring it to a boil. Meanwhile, clean the vegetables, finely chop the shallot, and let it soften in a hot pan with a drizzle of olive oil.

Dice the zucchini (set aside half of one) into 1 cm cubes and quickly blanch them in a saucepan with lightly salted water and a couple of mint leaves. After one minute, drain and transfer them to a bowl with ice water. Blend them finely with an immersion blender or food processor. Strain the resulting cream through a fine mesh sieve.

Take the reserved half zucchini and dice it finely (brunoise). Season it in a bowl with oil, salt, pepper, and the remaining mint leaves.

Cook the pasta in boiling salted water. When al dente, drain it and sauté briefly in a pan with the zucchini and mint cream. Stir for one minute and add a sprinkle of black pepper. Plate and finish with the zucchini salad, a few fresh sprouts, and mint leaves.