• 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


  • 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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