Spaghetti with Zucchini Flowers, Anchovies and Ricotta

Method

1. Cook spaghetti in lightly salted boiling water.
2. Meanwhile, prepare the sauce: trim the outer part of the zucchini flowers, cut them in half, remove the pistil and the tougher back part. The flowers should already be washed and dried.
3. Set aside 2-3 flowers for decoration.
4. Roughly chop the flowers and place them in a mortar. Add a pinch of coarse salt and start pounding.
5. Add roughly chopped anchovies and continue pounding.
6. Add extra virgin olive oil (also the oil from the anchovy jar) and pound until a pesto forms.
7. Add grated Parmesan and pecorino cheese.
8. In a separate bowl, work the ricotta with a little pasta cooking water, freshly ground black pepper, and a drizzle of oil.
9. Toast the pine nuts in a pan until golden.
10. Just before draining the pasta, mix the flower pesto with the ricotta.
11. Drain the spaghetti and toss them in the sauce.
12. Plate, decorate with the reserved flowers, toasted pine nuts, and a grind of timut pepper.