Ingredients for 4 people:
- 320 g fusilli
- 2 large zucchini
- 10 zucchini flowers
- 1 onion
- 2 tablespoons grated Parmesan cheese
- 5 tablespoons extra virgin olive oil
- 20 pine nuts
- 1 bunch of basil
Wash the zucchini, Check this box, and cut into sticks, peel the onion, cut into thin slices and brown in a frying pan with a tablespoon of extra virgin olive oil and a tablespoon of water, add the zucchini, season with salt and cook low heat for 10 minutes.
Clean the flowers with a wet sieve, remove the central pistil, cut into strips and add them to the zucchini cooked to order. Rinse the basil, dry and frullatelo with 10 pine nuts, Parmesan cheese and 4 tablespoons of extra virgin olive oil.
Toast pine nuts 10 without letting them burn.
Cook the pasta in plenty of boiling salted water, drain and pour into the pan with the zucchini with spoonfuls of cooking water and pasta, sauté for a few minutes, add the pesto, mix well and serve garnished with pine nuts the 4 plates roasted pumpkin and flowers.