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Fried Zucchini Blossoms with Pasta and Fresh Pesto

Ingredients

Units Scale
  • 1 lb. your favorite pasta, prepared as directed

For the Zucchini Blossoms:

  • 1012 zucchini blossoms
  • 2 eggs + 1 tablespoon cold water, beaten
  • 11 1/2 cups AP flour
  • 11 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:

  1. Clean the blossoms well, then gently pat to dry. Dredge the flowers first in flour, egg wash, then bread crumbs.
  2. 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:

  1. Combine all ingredients in a food process or bullet blender. Transfer to the refrigerator until ready to serve.

For the Fresh Tomato Sauce:

  1. In a large bowl, toss together all ingredients for the fresh sauce. Prepare pasta as directed, and add to sauce, tossing until incorporated.
  2. To serve, top each plate with a dollop of the fresh pesto, the fried blossoms, and extra grated cheese. Enjoy!

Nutrition

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