PREPARATION

Chop the shallot finely and brown in a pan with olive oil. With a peeler or a grater with large holes, cut the zucchini into thin strips and sauté them with the shallots, salt and pepper.
Cook the fettuccine in plenty of salted water, drain and add to the pan. Turn off the heat.
Add the robiola and a ladle of cooking water, toss and finally sprinkle on the pomegranate seeds. Serve!