for 4 person

To marinate the courgette flowers

1 tbsp	olive oil
1 tbsp	peppermint, finely chopped
2 pinch	salt
8	courgette flower, stamens removed, halved

To cook the pasta

500 g	pasta (e.g. Pici)
	salted water, boiling

Sauce

1	burrata (150 g), cut into pieces
1	organic lemon, use grated zest only
1 tbsp	peppermint, torn
	salt and pepper to taste

How it's done

To marinate the courgette flowers

Combine the oil and mint, season with salt. Add the courgette flowers, mix, cover and chill.

To cook the pasta

Cook the pasta according to the packet instructions until al dente, drain and reserve approx. 100 ml of the cooking water.

Sauce

Mix the pasta with the burrata and cooking water. Mix in the courgette flowers, lemon zest and mint, season.

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