Rigatoni with courgette and chilli
8 courgette flowers with stems attached (150g)
4 tbsp extra virgin olive oil
540g green courgettes, thinly sliced crosswise
400g rigatoni pasta
80ml extra virgin olive oil, extra
2 fresh long red chillies, seeded, thinly sliced
3 cloves garlic, crushed
4 tbsp coarsely chopped fresh flat-leaf parsley
1 tsp finely grated lemon rind
40g finely grated Parmesan
180g buffalo mozzarella, torn
Discard yellow stamens from centre of courgette flowers; trim stems.
Cut courgette flowers and attached stems in half lengthways. Keep aside.
Heat oil in a large frying pan over high heat; cook courgette, in batches, for 2 mins, stirring occasionally, until just tender.
Transfer to a bowl, cover to keep warm. Reserve pan.
Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender.
Drain, reserving 180ml of the cooking liquid. Return pasta to pan; cover to keep warm.
Add extra oil to reserved frying pan; cook chilli and garlic over medium heat for 3 mins or until chilli is softened. Stir in parsley and rind.
Add oil mixture to pasta in pan with courgette and Parmesan; toss well.
Add reserved cooking liquid as necessary. Transfer to a large serving bowl, add mozzarella, toss gently to combine.
Season to taste and serve immediately.