Asparagus shoots & zucchini flowers — delicate and delicious, these rare garden offerings make simple meals look gourmet.
- Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Add the asparagus, sugar snap peas and green peas and cook for 1 minute or until bright green and tender crisp. Drain well.
- Meanwhile, heat the oil in a large frying pan over high heat. Add the squash and garlic and cook, turning occasionally, for 2 minutes or until tender. Add the cream and cook for 1 minute or until cream thickens slightly. Add the zucchini flowers and lemon zest and remove from heat. Add the pasta mixture and shake the pan to coat in cream mixture. Taste and season with salt and pepper.
- Spoon mixture among serving bowls. Sprinkle with basil leaves. Serve immediately.
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