Linguine with Burrata and Zucchini Flowers

Method

1. Clean the zucchini flowers: open them, remove the pistil, cut off the bottom part, and chop them into pieces.
2. Take the burrata and blend it with an immersion blender to create a cream.
3. Cut the yellow cherry tomatoes and set them aside.
4. In a pan, add a drizzle of extra virgin olive oil and a crushed garlic clove; sauté until golden.
5. Drop the linguine into boiling salted water.
6. When the garlic is golden, remove it and add the cherry tomatoes; sauté lightly.
7. Add the chopped zucchini flowers and sauté for another minute.
8. Add a ladle of pasta cooking water and let the tomatoes soften.
9. Add a few basil leaves.
10. When the pasta is al dente, drain it and transfer it to the pan with the sauce.
11. Finish cooking the pasta in the sauce, adding more cooking water as needed.
12. When the pasta is done, add a few spoonfuls of the burrata cream and some chopped walnuts; toss well.
13. Serve garnishing with dollops of burrata cream, basil leaves, and crumbled walnuts.