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Gino D'Acampo

Courgette flowers and lemon zest pasta


Serves 1

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

Method

  1. Put the courgettes in a clean tea towel and squeeze dry.
  2. 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.
  3. Cook the pasta in a large saucepan with salted boiling water until al dente. Drain and pour into the frying pan with the courgette.
  4. Toss all together on a medium heat for 30 seconds and serve immediately with Parmesan on top.
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