Egg Pasta With Pumpkin Flowers

Preparation:

Preparation: Cut the courgettes into thin sticks. Fry the crushed whole garlic clove with the finely chopped onion in 3 tablespoons of oil. Eliminate the garlic. Add the courgettes and sauté over high heat until they are lightly browned. Season with salt and pepper and, before removing from the heat, add the parsley. Slightly open the courgette flowers, remove the pistils, wash them quickly, dry them and cut them into strips. Brown them in another pan with a spoonful of oil, add the cream in which you have dissolved the saffron, a pinch of salt and cook for 2 minutes over low heat. Cook the egg pasta in abundant salted water to which you will have added two tablespoons of oil. Drain it al dente, add the courgettes, the courgette flower sauce, the parmesan, mix well and serve immediately.