- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: medium
- 4 courgette flowers
- 100 g ricotta cheese
- 1 egg yolk
- 1 tbsp finely grated parmesan
- a few basil
- black pepper
- 1 clove garlic, crushed
- 3 tbsp olive oil
- 400 g fresh vine tomatoes, chopped
- a few drops of balsamic vinegar
- 125 g fresh pappardelle
- 50 g softened salted butter
- 12 nasturtium flowers, cleaned, 4 left whole, 8 coarsely chopped
- 6 nasturtium leaves, coarsely chopped
1. Preheat the oven to 190ºC/Gas 5. Dip the courgette flowers in a bowl of cool water. Remove the pistils.
2. Mix together the ricotta, egg yolk, Parmesan and basil. Season with a little salt and pepper. Open each courgette blossom and stuff with a little ricotta mixture. Close up and twist the petals to seal.
3. Mix the crushed garlic with the olive oil and drizzle over the bottom of a small roasting dish. Scatter the chopped tomatoes over the oil. Season with salt and freshly ground pepper and a few drops of balsamic vinegar.
4. Place the courgette flowers on top of the tomatoes. Cover the dish and roast in the oven for 15 minutes, until the blossoms are tender.
5. Meanwhile, bring a large saucepan of salted water to the boil. Add the pappardelle and cook until al dente, around 3-5 minutes.
6. While the pasta cooks, make the nasturtium butter. Mix the chopped nasturtium flowers and leaves into the softened butter,
7. When the pasta is cooked, drain thoroughly and return to the pot. Stir in the nasturtium butter. Arrange on a serving platter and sprinkle with grated Parmesan. Top with the roasted tomatoes, stuffed courgette blossoms and nasturtium flowers. Serve at once.
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