Serves 4
- 500g-600g courgettes
- Salt and pepper
- 2 cloves of garlic
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- 8 tbsp extra-virgin olive oil
- 16 male courgette flowers (the ones without courgettes attached)
- 500g pappardelle pasta
- 2 tbsp butter
- Grated parmesan, to serve
Slice two-thirds of the courgettes into ½cm discs, and thinly shave the rest into strips. Season the strips lightly with salt in advance, to soften them slightly, and put to one side. Cook the discs with the garlic, oil and an equal quantity of water for 10-15 minutes over a medium heat until the water has evaporated and the courgettes are tender. Prepare the flowers by tearing the petals, including the green bases, from the stalks. Discard the stalks and stamens.
When you are ready to eat, place a wide frying pan over a medium heat, and bring a big pot of salted water to boil. Add the pasta to the water. About two minutes later, heat the cooked courgettes in the frying pan for a couple of minutes, then increase the heat and add the shaved courgettes and the blossoms and cook for a few seconds before seasoning. Drain the pasta and add to the sauce, along with the butter and a couple of spoons of the cooking water. Cook for 30 seconds more, then serve immediately with a light sprinkling of parmesan.