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Courgette flowers and lemon zest pasta



  • 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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Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Courgette flowers and lemon zest pasta.


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