Summer Pasta with Smoked Salmon Tartare and Vegetables

Method

1. Blanch the green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain and cool.
2. Cut the green beans diagonally into small pieces.
3. Finely dice the red onion and soak in a mixture of cold water and white vinegar for a few minutes. Drain.
4. Dice the zucchini into small cubes (remove the white core if desired).
5. In a large bowl, combine the diced zucchini, drained red onion, olive oil, salt, pepper, and lemon juice. Mix well.
6. Clean the zucchini flowers: remove the small green parts and the pistil. Tear into pieces.
7. Cook the spaghetti in boiling salted water until al dente. Drain and cool under cold water.
8. Add the cooked pasta and the green beans to the bowl with the marinated zucchini. Toss gently.
9. Add the smoked salmon tartare and toss gently to combine.
10. Serve immediately, topped with zucchini flowers and extra diced red onion.