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Zucchini flower, lemon and ricotta strozzapreti

You'll need

400 gm dried strozzapreti or similar pasta 2 lemons, zested rind and juice only 120 gm (1 cup) frozen peas 80 ml (1/3 cup) extra-virgin olive oil 3 green onion bulbs, thinly sliced 2 garlic cloves, thinly sliced 8 zucchini flowers, trimmed and halved lengthways 120 gm ricotta, coarsely crumbled 1 cup (loosely packed) basil, coarsely torn To serve: finely grated parmesan


  • 01
  • Cook pasta and lemon rind in a large saucepan of boiling salted water until pasta is al dente (7-8 minutes), adding peas in last minute of cooking. Drain and return to pan.
  • 02
  • Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add spring onion and garlic and cook, stirring occasionally, until tender (1-2 minutes). Add zucchini flowers, sauté until just golden (1-2 minutes), then add to pasta with ricotta, basil and lemon juice. Season generously to taste and serve with finely grated parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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