Pasta with cherry tomatoes, almonds and zucchini blossoms
Looking for fast, easy to prepare and flavorful pasta sauce recipes? What about this combination: cherry tomatoes, almonds and zucchini blossoms? This is Lorena's recipe, who got inspired by her many trips to Tuscany. Lorena’s recipe includes also “gota or guanciale di Grigio del Casentino” as ingredient: a very special cold cut made with pork cheek from free-range pigs living in the Casentino woods. For a vegetarian version simply substitute the cold cut with chopped onion.
Ingredients
- 400 g of spaghetti (Lorena suggests to use spelt pasta)
- 30 zucchini flowers
- 20 shelled almonds
- 20 small cherry tomatoes
- 200 g "gota di Grigio del Casentino" (alternatively, you can use cured ham or bacon)
- salt and pepper
- extra virgin olive oil
Method
Remove the flowers pistils (keep them aside) and gently rinse the flowers Place them upright in a colander
Wash the tomatoes and cut in half
Chop the almonds
Cut the cold cut in small cubes. Then cook it for a few minutes over low heat in a large pan with extra virgin olive oil
Add the zucchini flowers (preferably cut into large pieces), almonds and tomatoes. Season with salt and ground pepper. Cook everything for about 5 minutes at low heat
Cook your pasta “al dente”. When it’s ready, drain it by using a skimmer and pour it into the pan with the sauce. Stir and leave to gain flavor over high heat for a minute
Serve warm. Decorate your dish with the pistils of flowers and a handful of grated cheese
