2 small courgettes
1/2 white onion
4 courgette flowers
4 stems of saffron
6 tbs freshly grated parmesan
1 organic egg, beaten
200 sms of linguine or tagliatelle
Extra Virgin Olive Oil
Fresh basil leaves
Finely chop the onion and thinly slice the courgettes. Remove the inner pistil in the courgette flower.
Cook the onion in a pan with 5 tbs of extra virgin olive oil until translucent. Add the courgettes and the flowers, season with sea salt and cook over medium high heat until cooked but still crunchy, about 7 minutes. Blend in the saffron.
Bring a stockpot with salted water to the boil and cook the pasta following package instructions.
Meanwhile, beat the egg with a pinch of sea salt, a dash of black pepper and 1 tbs of freshly grated parmesan cheese.
Drain the pasta, reserving a cup of pasta water and mix the linguine in a serving bowl, or back in the pan, with the courgettes.
Now add the beaten egg, season with more parmesan and a spoonful of pasta water for creaminess, if needed.
Add a few basil leaves and serve immediately.