A delicate yet flavourful Italian pasta recipe combining the silky texture of ricotta with the savoury taste of anchovy fillets, balanced by the freshness of raw courgette flowers. Quick to prepare and perfect for a light, elegant meal in 10 mins.

Serves 2, Preparation 8-10 mins, Cooking 10 mins

  • 180 g fusilli Italian pasta (about 6.3 oz)
  • 250 g Italian fresh cow’s milk ricotta (about 1 cup)
  • 1 small bunch courgette flowers (about 8–10 flowers)
  • 2–3 anchovy fillets in oil, drained and chopped (about 1–2 tbsp)
  • Salt, to taste
  • A little pasta cooking water (about 2–4 tbsp / 30–60 ml)

Method

  1. Bring a large pot of lightly salted water to the boil. Add the fusilli and cook according to the packet instructions until al dente.
  2. Meanwhile, gently rinse the courgette flowers, pat them dry, remove the stems and inner pistil, then open and slice them into thin strips.

 

3. In a bowl, add the ricotta and soften it with a fork, gradually mixing in a little pasta cooking water until you achieve a smooth, creamy consistency.

4. Stir in the chopped anchovy fillets and a handful of courgette flower strips. Mix well and taste, adding a pinch of salt if needed.

5. Drain fusilli reserving a little cooking water, then add it to the ricotta mixture. Toss well to coat, adding more cooking water if needed for a silky texture.

6. Serve immediately, topped with extra courgette flower strips.

 

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading...