Fusilli With Zucchini Flowers, Ricotta and Saffron

Ingredients

• •1 almonds
• •1 oil evo
• •1 bell pepper
• •1 onion
• •100 grams ricotta cheese
• •1 packet saffron
• •salt
• •12 zucchini flowers
• •320 grams fusilloro verrigni o fusilloni

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Method

From foodista.com — read the original

1. 1Fusilli with zucchini flowers, ricotta and saffron
2. 2What do I need for 2 people
3. 3Wash and finely chop the onion dry them gently in a pan with a drizzle of extra virgin olive oil, a pinch of salt and the sliced almonds.
4. 4Discard the stem and pistil of the flowers of pumpkin, cut into strips and add them to the mixture, stir briefly and turn off.
5. 5Drop the Fusilloro in plenty of boiling salted water and cook for 9 minutes (al dente).
6. 6In a bowl mix the ricotta with saffron, add a spoonful of pasta cooking water to obtain a smooth cream, add salt and pepper.
7. 7Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
8. 8Serve immediately.