Linguine with zucchini flower pesto, prawns and zucchini blossoms

(serves 4)

• 11 + 1/4 oz linguine (320 g)

• Salt, to taste

• Zucchini flower pesto, to taste (see recipe below)

• 8 + 3/4 oz prawns (mazzancolle) (250 g)

• 7 oz zucchini blossoms (200 g, used in both pesto and sauté)

• Extra virgin olive oil, as needed

• Juice of 1 lemon

• 1 garlic clove

• Fresh thyme, to taste

For Zucchini Flower Pesto:

1. Gently clean 200 g of fresh zucchini blossoms.

2. In a mortar, mash 1 garlic clove with a pinch of salt until it forms a paste.

3. Add 1 + 3/4 oz almonds (50 g) and crush into fine crumbs.

4. Gradually add the zucchini flowers, pounding gently into a smooth paste.

5. Stir in 1 + 3/4 oz grated Parmigiano Reggiano (50 g) and mix well.

6. Add 2 + 3/4 fl oz extra virgin olive oil (80 ml), mixing until creamy.

7. Season with salt, pepper, and a few drops of lemon juice for brightness. Set aside.

Linguine:

• Bring a pot of salted water to a boil and cook the linguine until al dente.

• Meanwhile, in a large skillet, heat a drizzle of olive oil and sauté 1 crushed garlic clove until golden.

• Add the prawns, the remaining zucchini blossoms (whole or chopped), and a few sprigs of fresh thyme.

• Season with salt and pepper, and sauté over high heat for about 3 minutes until the prawns are just cooked.

• Drain the linguine and toss them in a bowl with the zucchini flower pesto, mixing well to coat evenly.

• Plate the pasta and top with the sautéed prawns, blossoms, and a few fresh thyme leaves.

Enjoy your meal! 🍝🦚