INGREDIENTS
½ courgette, coarsely grated
3 tbsp olive oil
5 courgettes flowers, cut in half
120g (5 oz) dry tagliolini pasta
80ml (3 oz) vegetable stock
2 tbsp pine kernels
Zest of ½ unwaxed lemon
2 tbsp Parmesan, freshly grated
A good pinch of dry chilli flakes
Salt to taste
Recipe continues
METHOD
Put the courgettes in a clean tea towel and squeeze dry.
Heat the oil in a large frying pan and fry the grated courgettes and the flowers for 5 minutes on a medium heat. Stir occasionally. Add the chilli flakes, pine kernels, lemon zest, and stock and cook for a further 3 minutes. Season with salt and stir.
Cook the pasta in a large saucepan with salted boiling water until al dente. Drain and pour into the frying pan with the courgette.
Toss all together on a medium heat for 30 seconds and serve immediately with Parmesan on top.