Pasta with pumpkin flowers
Farfalle ai fiori di zucca
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For 4 people: 400 g of pasta (farfalle) – 8 small zucchini – 150 grams of zucchini Flowers – Marjoram – olive oil – nutritional yeast dry-salt and pepper
Thoroughly clean the pumpkin flowers and cut into long, thin strips.
Cut the zucchini into very thin slices (must be very small and cool, ideal to eat raw).
Arrange zucchini and flowers in a bowl, sprinkle with fresh marjoram and a pinch of salt, season with a little oil, stir and let stand.
Separately prepare the dough; after having drained, add zucchini when it's still hot, stir and cook a couple of minutes.
Pour a little olive oil over everything eventually extra virgin olive oil, add three or four tablespoons nutritional yeast flakes and freshly ground pepper: mix again and serve.
