The flowers are dazzling and the growth of the zucchini itself defying belief… almost triffid-like … if you look away they double in size- but snatched first thing with their gorgeous flower still open they are tender and delectable.
First caramellize the onion & garlic in olive oil, add the zucchini & flowers-Season & cook gently for about 10 minutes and add the saffron soaked in a little warm water. Meantime have the salted water boiling to cook the pappardelle-they only take 4 minutes. Drain, tip into the pan & stir. Add a little more oil & lots of pepper and serve with parmesan.
Delicate,fresh and delicious!