Zucchini Flower, Mint and Pecorino Pasta

A pasta dish filled with baby zucchini rounds, fried zucchini flowers, cooling mint and sharp pecorino

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Course: Mains, Pasta and Noodles, Vegetarian

Cuisine: Western

Diet: mint, pasta, pecorino, zucchini, zucchini flowers

Total Time: 20

Servings: serves

Author: Eff | Food Daydreaming

Detach the zucchini flowers from the baby zucchini. Tear the flowers into quarters, discarding the stamen. Thinly slice baby zucchini into rounds, then set aside.
12 female zucchini flowers
Heat the oil in a saucepan over medium-high heat, add zucchini flowers and cook until crisp, 2-3 minutes. Remove with a slotted spoon and drain on absorbent paper and set aside.
80 ml extra-virgin olive oil
Add the garlic and onion to the oil and sauté until tender, 2-3 minutes. Remove from heat, add the lemon rind and juice, and season to taste and set aside.
2 garlic cloves, ½ Spanish onion, 2 lemons
Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente following the packet’s instructions. Reserve 2 tablespoons pasta water and drain.
400 g farfalle
Return the pasta and reserved pasta water to pan, add the onion mixture, mint, pecorino and zucchini, season with salt to taste and toss to combine.
1 cup loosely packed mint, 50 g pecorino
Serve scattered with fried zucchini flowers and extra pecorino.

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