* 12 zucchini flowers with zucchini attached
* 4 cups (330g) Bio-Nature Organic
* Garganelli Pasta*
* 3/4 cup (180ml) Colavita extra virgin olive oil
* 2 cloves garlic, crushed
* 16 grape tomatoes, halved
* 80g pecorino cheese or parmesan, grated
* 1 cup small basil leaves
* 1 cup small purple basil leaves

Method

1. Remove flowers from zucchini, then gently open and use your fingertips to remove and discard yellow stamens. Tear flowers into petals and set aside. Cut zucchini diagonally into 5mm-thick slices.
2. Cook pasta in a large saucepan of boiling salted water for 6 minutes or until al dente. Meanwhile, in another large saucepan, heat oil over high heat. Add garlic and sliced zucchini and cook, stirring, for 10 seconds or until bright green. Add tomatoes and cook, stirring, for a further 10 seconds. Drain pasta, add to zucchini mixture and toss to combine.
3. Add pecorino, torn zucchini flowers and all basil leaves to pasta. Toss to combine and season to taste with salt and pepper. Serve.

Notes & tips

*This is a handmade ridged, quill-shaped macaroni-style pasta, available from Woolworths supermarkets. Substitute with penne rigate or other tubular pasta.
Source

Notebook: – March 2006 , Page 113