Pasta with zucchini flower pesto and prawns

To prepare pasta with zucchini flower pesto and prawns, start with the pesto: clean the flowers with a brush or a slightly damp cloth, then open them 1 and remove the internal pistil 2. In a mortar, place the peeled garlic clove and the almonds 3.

Add a pinch of salt 4 and crush with the pestle 5 until you get a fine consistency 6.

Add the zucchini flowers in the mortar 7 and gently crush until you get a homogeneous mixture 8. Add 1/2 cup of grated Parmesan cheese 9 and continue to work on the pesto, mixing well with the pestle.

Finally, pour 1/3 cup of extra virgin olive oil 10 and mix again until you get a smooth and homogeneous cream 12. Complete with a few drops of lemon juice to taste 12.

Meanwhile, clean the prawns by removing the shell 13. Prepare the sauté: in a pan, heat a drizzle of extra virgin olive oil and a garlic clove with some thyme leaves 14. Lightly fry until the garlic turns golden. At this point, add the prawns 15.

Add the 20 grams of zucchini flowers 16, salt, pepper, and sauté for 3 minutes over high heat 17. Bring a pot of salted water to a boil and cook the linguine until al dente 18.

Thin the pesto with a ladle of pasta cooking water 19 and drain the linguine here al dente 20. Mix well to coat the pasta evenly 21.

Plate the linguine by adding the pesto 22, the prawns with zucchini flowers sautéed in the pan 23, and a few fresh thyme leaves. The pasta with zucchini flower pesto and prawns is ready to be served 24!