Nests With Zucchini

Preparation:

Preparation: Remove the flowers from the courgettes. Cut the greens of one or two courgettes into very fine julienne strips and finely dice the rest of the courgettes. Melt a knob of butter in a large frying pan, add a drizzle of oil and cook the diced courgettes together with two peeled garlic cloves, seasoning with salt. In the meantime, wash the flowers and cut them into strips. Once cooked, remove the diced garlic and drain them well, so as to leave the bottom in the pan. Put the pan back on the heat with the courgette julienne and the flowers into strips, adding salt to taste. Toss the pasta. Blend the cubes with the hand blender, adding only a very small amount of milk (the minimum necessary to obtain a thick cream) and possibly some basil leaves. Remove the julienne strips and flower strips, then set them aside on a plate. Put the zucchini cream in the same pan, dilute it with a couple of tablespoons of the cooking water and drain the tagliatelle. Sauté the tagliatelle in the pan with the cream and then serve. Garnish with the courgette julienne, the strips of flowers and a dash of white pepper.