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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Zucchini flower, mint and pecorino penne


You'll need

12 female zucchini flowers 80 ml (1/3 cup) extra-virgin olive oil 2 garlic cloves, thinly sliced ½ Spanish onion, thinly sliced Finely grated rind and juice of 2 lemons 400 gm dried penne 1 cup (loosely packed) mint, coarsely torn 50 gm pecorino, finely grated, plus extra to serve

Method

  • 01
  • Detach zucchini flowers from baby zucchini. Tear flowers in half and thinly slice baby zucchini into rounds, then set aside.
  • 02
  • Heat oil in a saucepan over medium-high heat, add zucchini flowers and cook until crisp (2-3 minutes), remove with a slotted spoon, drain on absorbent paper and set aside. Add garlic and onion to oil, sauté until tender (2-3 minutes), remove from heat, add lemon rind and juice, season to taste and set aside.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-7 minutes), drain (reserve 2 tbsp pasta water). Return pasta and reserved pasta water to pan, add onion mixture, mint, pecorino and zucchini, season to taste and toss to combine. Serve scattered with zucchini flowers and extra pecorino.

Female zucchini flowers are sold with baby zucchini attached. For this pasta, we've separated the two elements and treated each one differently - the crisp fried blossom contrasts beautifully with the raw baby zucchini. Serve the pasta hot or at room temperature.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2011

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