Pasta with Cream of Zucchini Flowers

Method

1. Heat a drizzle of oil and a knob of butter in a pan over low heat.
2. Finely chop the shallot and add it to the pan; sweat gently until softened.
3. Clean the zucchini flowers by removing the outer parts; set aside a couple for garnish.
4. Add the remaining zucchini flowers to the pan and let them wilt without browning; add a splash of water if needed.
5. Cook the pasta (pici or spaghetti) in boiling salted water according to package directions (about 14 minutes for pici).
6. Transfer the cooked zucchini flower mixture to a blender; add grated Parmigiano and a splash of the whey from the goat mozzarella (or buffalo mozzarella).
7. Blend until smooth to create a creamy sauce.
8. In the same pan, deglaze with a splash of white wine over medium heat until the alcohol evaporates.
9. Turn off the heat and add the blended cream to the pan; stir gently to warm through.
10. Drain the pasta al dente and add it to the pan with the cream; toss over very low heat for about 30 seconds to combine, being careful not to overheat and curdle the cheese.
11. Tear the remaining goat mozzarella into small pieces.
12. Plate the pasta, top with the torn mozzarella, a fresh zucchini flower, a sprinkle of zucchini flower powder (optional), and a pinch of black pepper.
13. Finish with a touch of lemon zest for freshness.