members recipes

making lunch with pasta and vegs and be satisfied

Ingredients
2 garlic cloves
peperoncino
2 courgettes with flowers
a handful of basil and flowers
grated parmesan
evo oil
black olives

spaghetti

Method
I started with olive oil in the saltapasta pan and a bit of peperoncino, let them go with a garlic clove, before it turns too colored I added the grated zucchini just cropped from their plant, added a little salt and a few black olives.

While the spaghetti cooked in salted water I made pesto with basil leaves and flowers in my mortar adding a little oil and grated parmesan to a pressed garlic and some salt.
When the spaghetti were al dente I added my pesto to the warm zucchini sauce and the pasta on top. You have only to sautée your spaghetti and breath before tasting it ............. it was a good experiment.