Ingredients
Units
Scale
- 1 lb. your favorite pasta, prepared as directed
For the Zucchini Blossoms:
- 10-12 zucchini blossoms
- 2 eggs + 1 tablespoon cold water, beaten
- 1-1 1/2 cups AP flour
- 1-1 1/2 cups Italian-style bread crumbs
- Oil for frying
For the Pesto:
- 2 cups fresh basil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/8 cup toasted pine nuts
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For the Fresh Tomato Sauce:
- 3 large beefsteak or vine-ripe tomatoes
- 1 small red onion, chopped
- Handful fresh basil, chopped
- 2 large cloves garlic, grated
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- Olive oil
Instructions
For the Zucchini Blossoms:
- Clean the blossoms well, then gently pat to dry. Dredge the flowers first in flour, egg wash, then bread crumbs.
- In a large cast iron pan, heat ¼-inch oil until it bubbles if you dip the end of a wooden spoon in it. Fry the blossoms then transfer to a paper towel- lined pan to absorb any access oil. Set aside until ready to serve.
For the Pesto:
- Combine all ingredients in a food process or bullet blender. Transfer to the refrigerator until ready to serve.
For the Fresh Tomato Sauce:
- In a large bowl, toss together all ingredients for the fresh sauce. Prepare pasta as directed, and add to sauce, tossing until incorporated.
- To serve, top each plate with a dollop of the fresh pesto, the fried blossoms, and extra grated cheese. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
