Fusilli With Zucchini Flowers, Ricotta and Saffron

• almonds2 servings
• oil evo2 servings
• bell pepper2 servings
• onion1
• ricotta cheese3½ oz
• saffron1 packet
• salt2 servings
• zucchini flowers12
• fusilloro verrigni o fusilloni5¾ oz
• fusilloro verrigni o fusilloni5¾ oz

Instructions

1. 1

   Fusilli with zucchini flowers, ricotta and saffron What do I need for 2 people Wash 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.Discard the stem and pistil of the flowers of pumpkin, cut into strips and add them to the mixture, stir briefly and turn off.Drop the Fusilloro in plenty of boiling salted water and cook for 9 minutes (al dente).In a bowl mix the ricotta with saffron, add a spoonful of pasta cooking water to obtain a smooth cream, add salt and pepper.

2. 2

   Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.

3. 3

   Serve immediately.