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3 cuillères à soupe de jus de citron frais
1/4 tasse plus 1 cuillère à soupe d'huile d'olive extra vierge
1/2 cuillère à café casher ou sel de mer
1/4 tasse de pignons de pin
1 livre de courge d'été et de courgettes, les extrémités des fleurs parées
2/3 tasse de fromage Parmigiano-Reggiano, pelé en lanières ou en rubans
Poivre noir fraîchement moulu, au goût
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