Italy is still on my mind. As I get back into the swing of things and I'm busy with the hustle and bustle of writing and shooting for my new cookbook, I'm drawn back to my little town by the sea. I made this pasta from baby zucchini fresh from our market in the main piazza. Makes me wistful just thinking about it. Most people think of stuffing the flowers and frying them up, but for this recipe I just sauteed them, flowers and all.RecipeServes 4 as a primi course
6 cups Trofie (regional pasta from Liguria you can substitute penne pasta)
1 Jar of prepared pesto, (even in the supermercato, you can find the most amazingly delicious prepared pesto.)
3 cloves garlic minced on a micro-planer
¼ teaspoon salt
4 tablespoons olive oil (mine is from the frattoria down the street)
6 young zucchini with flowers on them
½ cup freshly grated ParmesanPreparation:
Wash and slice the zucchini, slice off the end, then cut coins in diagonals about ½ thick. Slice the flower lengthwise in half.
Boil a large pot of water, when it comes to a boil add the Trofie pasta, cook until al dente. While pasta is cooking, sauté the zucchini in the garlic, salt and oil. Until nicely browned.
Strain pasta and place in a bowl add the pesto, parmesan cheese and sautéed zucchini, flowers and all.
Serve warm.* the flowers sautéed have a fantastic mouth feel, and lovely taste.
