Ingredients for 4 servings:
- 250 g red lentil sedanini
- 15 courgette flowers (cut into strips)
- 1 small courgette
- 0,20 g saffron threads
- Extra virgin olive oil
- Grated pecorino cheese to taste
- Salt and pepper to taste
Cook the sedanini pasta in salted water. Thinly slice the shallot and cook it until brown in a pan drizzled with extra virgin olive oil. Add the courgette flowers and cook for a few minutes.
Pour the previously prepared saffron water and 3 to 4 tablespoons of the pasta cooking water into the pan, allowing the sauce to slightly reduce. (Learn how to prepare the saffron water in our article “How to use saffron threads”).
When the pasta is cooked but still slightly al dente, add it to the sauce and toss for about a minute.
Add the grated pecorino cheese, a dash of pepper and the courgette julienne. Stir and serve.