400 gmfresh egg fettuccine2 tbspextra-virgin olive oil2 clovesgarlic, thinly sliced2small red chillies, seeds removed and thinly sliced4Roma tomatoes, seeds removed and thinly sliced lengthways12zucchini flowers, thinly sliced lengthways1 cup (loosely packed) mint leaves, plus extra to serve100 gmsoft feta, crumbled
Cook fettuccine in a large saucepan of boiling salted water until al dente, drain.
Meanwhile, heat oil in a large frying pan, add garlic and chilli and cook for 2 minutes or until starting to colour. Add tomatoes and zucchini flowers and cook, stirring gently, for 2 minutes or until heated through, season to taste with sea salt and ground black pepper. Add pasta and mint to frying pan, toss to combine and serve scattered with feta and mint.