Farfalle All'agnese With Crudités

Preparation:

Preparation: Boil the water for the pasta. Salt it to the boil, add the farfalle and cook them al dente. In the meantime, separate the flowers from the courgettes; peel and wash the first courses well and cut them into strips. Trim and wash the courgettes. Slice them very finely with a mandolin. Arrange the preparation in the bowl to bring to the table. Add plenty of hand-chopped marjoram. Pour over the pasta, just drained and hot, mixing well. Season with 4 spoonfuls of oil, the Parmesan slices, a good grind of pepper and serve immediately.