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Zucchini flower and asparagus pasta
Zucchini flower and asparagus pasta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate meals with delicate and rare asparagus shoots and zucchini flowers for a gourmet touch.
Ingredients:
  • 300g farfalle pasta
  • 1 bunch asparagus, trimmed, cut into 4cm pieces
  • 100g sugar snap peas, trimmed, halved lengthways
  • 100g fresh peas
  • 9.20 gm olive oil
  • 4 yellow squash, thinly sliced
  • 1 garlic clove, thinly sliced
  • 185ml thickened cream
  • 6 zucchini flowers, halved lengthways
  • 20.00 ml lemon zest
  • Small basil leaves, to serve
Instructions:
  • Boil the pasta in a generously salted large saucepan until al dente following the instructions on the packet. Add the asparagus, sugar snap peas, and green peas and cook for 1 minute until vibrant green and tender-crisp. Drain thoroughly.
  • Heat up oil in a large frying pan over high heat. Cook squash and garlic for 2 minutes until tender. Pour in cream and cook for 1 minute until slightly thickened. Add zucchini flowers and lemon zest, then remove from heat. Mix in pasta and shake the pan to coat in cream mixture. Season with salt and pepper to taste.
  • Divide mixture into serving bowls. Garnish with fresh basil leaves. Serve promptly.

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