Ingredients

Serves 2-3 people

200 grams Candele pasta

2-3 small organic zucchini, sliced into 1/4 -inch disks

3 cloves garlic, smashed

12 Squash blossoms

¼ cup Parmigiano Reggiano, grated

2 tablespoons Pecorino cheese, grated

Basil leaves, washed

Mint leaves, washed

Fruity EVOO to finish

Method

1. In a saute pan add some EVOO and garlic cloves.
2. When the garlic is sizzling, add the zucchini slices, and season with salt and freshly ground pepper.
3. Brown zucchini to a golden color. Remove garlic cloves and discard. Pull pan off of fire to cool.
4. Break Candele pasta into 3-4-inch pieces and cook in boiling, salted water.
5. While pasta is cooking, chop basil and mint leaves roughly together and reserve.
6. When pasta is ready drain and reserve some of the pasta water for the sauce.
7. Add the pasta and about ½ cup of pasta water to zucchini in the pan. Toss to combine over a strong flame.
8. Away from the flame, add the chopped herbs, a drizzle of EVOO, cheeses and toss well to amalgamate to a creamy consistency. If needed add more pasta water to adjust.
9. Roughly chop the squash blossoms and toss into the pasta.
10. Arrange the candele on the plate like a row of logs.
11. Garnish with basil and mint leaves.