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Tagliatelle with Courgette Flowers

  • Feeds 3 - 4 people
  • Prep time 5m
  • Cook time 15m
Description

Courgette flowers aren’t just for stuffing! They can also be sliced and stirred through pasta, where they wilt just like a leaf. Of course, their baby courgettes can be sliced and added too. A pretty dish for early summer.

  1. Put the pasta on to cook until al dente.
  2. Heat a good splash of olive oil in a frying pan and cook the garlic cloves in it, then remove. Add the anchovy fillets stirring until they dissolve.
  3. Add the chilli and sliced courgettes.
  4. Add the sliced courgettes and cook until light golden.
  5. Add a splash of white wine and a ladle full of pasta water. Stir vigorously to emulsify. Add a handful of Parmesan and stir to melt.
  6. Add the basil leaves and courgette flowers and allow to wilt. Season with salt and pepper and add the pasta. Keep stirring the pasta and adding more pasta water until it’s all coated in a rich, silky sauce.
  7. Serve with extra Parmesan.

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