Make the most of zucchini flowers with a simple and stylish bowl of pappardelle.
12 zucchini flowers, stems attached, halved lengthways
¼ cup extra virgin olive oil
2 garlic cloves, thinly sliced
1 long red chilli, seeds removed and finely chopped
¼ cup lemon juice
1 tsp finely grated lemon zest
250g burrata, torn
1. Heat a large non-stick frying pan over high heat. Toss the zucchini in half the oil. In 2 batches, cook the zucchini for 1-2 minutes or until just coloured. Set aside.
2. Meanwhile, cook the pasta in salted boiling water for 6-8 minutes, or until al dente.
3. Heat remaining oil in the frying pan over high heat. Add the garlic and chilli and cook for 30 seconds or until just fragrant.
4. While hot, place the pasta in a large bowl, add the garlic, chilli, oil, lemon juice and zest and toss to combine. Add zucchini and gently toss. Divide between bowls and top with torn burrata. Season with pepper and serve.