INGREDIENTS

• 500 grams or 1 pound fresh tagliatelle
• 14 large zucchini flowers
• 12 walnut halves
• 1 clove garlic
• 6 tablespoons olive oil
• Salt and pepper
• Parmesan on top

PROCEDURE

Bring a large pot of water to boil, and salt the water.  Separate the strands of pasta, and drop them into the water.  Cook according to package instructions, careful not to overcook the pasta (it should take about 2 to 3 minutes to cook).  Reserve a mug full of starchy pasta water, and drain the pasta.

While the pasta is cooking, roughly chop the zucchini flowers, garlic, and walnuts.  Put them in the food processor with the olive oil, and season with salt and pepper.  Blitz until you have the smooth consistency of a pesto.  Add the pistou and the tagliatelle back to the pot, and moisten with two spoonfuls of pasta water.  Toss to coat the pasta in the pistou, adding more pasta water if needed.  Serve right away, with grated good Parmesan to sprinkle on top.