Zucchini flower, lemon and ricotta strozzapreti

AT A GLANCE

  • Serves 4 people

  • 400 gm dried strozzapreti or similar pasta
  • 2 lemons, zested rind and juice only
  • 120 gm (1 cup) frozen peas
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 3 green onion bulbs, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 8 zucchini flowers, trimmed and halved lengthways
  • 120 gm ricotta, coarsely crumbled
  • 1 cup (loosely packed) basil, coarsely torn
  • To serve: finely grated parmesan
01   Cook pasta and lemon rind in a large saucepan of boiling salted water until pasta is al dente (7-8 minutes), adding peas in last minute of cooking. Drain and return to pan.
02   Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add spring onion and garlic and cook, stirring occasionally, until tender (1-2 minutes). Add zucchini flowers, sauté until just golden (1-2 minutes), then add to pasta with ricotta, basil and lemon juice. Season generously to taste and serve with finely grated parmesan.
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