400 gmdried strozzapreti or similar pasta2lemons, zested rind and juice only120 gm(1 cup) frozen peas80 ml(1/3 cup) extra-virgin olive oil3green onion bulbs, thinly sliced2garlic cloves, thinly sliced8zucchini flowers, trimmed and halved lengthways120 gmricotta, coarsely crumbled1 cup(loosely packed) basil, coarsely tornTo serve:finely grated parmesan
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.
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.