How to prepare: Fusilli with mozzarella and courgette flowers
Preparing these fusilli with mozzarella and courgette flowers is very simple. Cut the garlic clove in half and remove the core. Put it in the blender jar along with the basil, peas, well-drained anchovies, toasted almonds and grated lemon zest. Blend it all by adding oil slowly until you get a creamy sauce.
While boiling the fusilli in boiling salted water, cut the Brimi Latte Fieno mozzarella into cubes and drain.
Wash and peel the courgette flowers and cut them into strips. Drain the pasta, keeping a little of the cooking water, transfer it to the pot and add the prepared sauce.
Mix, possibly adding a little cooking water, then add the courgette flowers and mozzarella. Stir one last time, top with a little pepper and serve.