Paccheri with courgette flowers, ricotta and saffron

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Zucchini flowers8
• Zucchini120 g
• Part-skim ricotta60 g
• Saffron1 pinch
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: May – August

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile clean the courgette flowers: gently open the petals, pull out the inner pistil and the stem, rinse them quickly and tear them into pieces; wash the courgettes, trim the ends and cut them into julienne.
3. Add the paccheri and cook for the time on the packet, usually 12–14 minutes, until al dente.
4. Meanwhile heat the olive oil in a frying pan over medium-high heat and sauté the courgettes for 4 minutes, until lightly golden but still crisp; add the flowers and cook for a minute, until wilted; season with salt and turn off the heat.
5. In a bowl loosen the light ricotta with the saffron and a small ladle of the pasta cooking water, stirring until you have a smooth yellow cream.
6. Drain the paccheri, add them to the cream and vegetables and mix well; finish with freshly ground black pepper.