Fusilli with courgette flowers and mozzarella

Ciao,

Here I am with a new recipe: fusilli with courgette flowers and mozzarella. This culinary enchantment delights and surprises, giving your palate a harmony of unexpected flavours!

Ingredients for four people

• 400 g of fusilli
• 8 courgette flowers
• 3 mozzarella
• 4 anchovy fillets in oil
• 1 clove of garlic
• 40 g of toasted almonds
• 150g of steamed peas
• a lemon
• 10 basil leaves
• extra virgin olive oil
• salt and pepper

Preparation

Cut the garlic clove in half and remove the core. Put the garlic in a blender with the basil, the well-drained anchovies, the peas, the almonds and the lemon zest. Mix everything and add oil little by little until you get a cream. Also, add salt and pepper to your liking.

Cook the fusilli in plenty of salted water, and while they are cooking, cut the mozzarella into cubes and let it drain from its milk. Also, wash and cut the courgette flowers into strips.

Drain the pasta and remember to reserve some cooking water.

At this point, you have to assemble all the ingredients and then mix the fusilli with the cream you have prepared with the peas, anchovies, almonds, garlic, basil and lemon. If it seems too thick, add a little cooking water. At this point, add the mozzarella and mix it well so it melts a little with the hot pasta. Finally, incorporate the courgette flowers and add a little pepper.

Serve your pasta, and you’ll see how great it looks!

Pairings

This pasta is delicate so that I would pair it with white wine. In particular, a Malvasia like that of Paolo Caccese or even a sauvignon like that of Sara&Sara.

Enjoy your meal, and let me know if you like it.

ciao

Monica