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PORTIONS: 4/6 PP
Zucchini blossoms mark the start of spring, and this dish is a fresh way to use the flower. Traditionally, the flowers are stuffed or fried, but this dish is a health and light alternative with just as much flavor. The delicate flavor of the zucchini flower combines well with the zucchini meat when pureed, to create an elegant and smooth sauce to coat the large Paccheri pasta.
Legend says that the pasta is so large, because it was once used to smuggle garlic cloves to and from Italy when Prussian (now Austria) government banned trade with Italy hundreds of years ago. When cooked, the pasta flattens and mixes well with the smooth zucchini sauce. This dish helps you you welcome the onset Spring with fresh ingredients, and to discover the versatility of the zucchini and its flowers.
The best wine pairing is Rosato Santa Cristina I.G.T., thanks to his freshness and elegant aromas. The Rosato will exalt the light but intense flavors of this spring recipe.
Ingrediants
Ingredients
500g Paccheri pasta (or any short pasta)
6 zucchini (medium)
20 zucchini flowers
200ml vegetable stock
Extra virgin olive oil
Salt and pepper
Instructions
- This is a simple healthy spring pasta dish, take your zucchini flowers, remove the inside, trying not to damage or bruise the flower and dived into 4 parts.
- Clean and wash your zucchini, cut in half moon shapes, on medium heat, with a dash of extra virgin olive oil, cook your zucchini until it is cooked but still slightly firm.
- Bring a pot of salted water too the boil and cook your Paccheri pasta until al’dente, this should take around 10min or so. During that time, mix 3 quarters of your zucchini flower with the zucchini and cook a further minute, add some vegetable stock then transfer into a container and blend with an emulsion blender to create a smooth sauce, season with salt and pepper.
- Once your pasta is cooked, in a bowl mixed your pasta with the zucchini flower sauce until the pasta and sauce are well combined, add any more seasoning if needed. Dress your pasta with extra zucchini flowers and olive oil, then serve.
