Ingredients

• 280 g farfalle (pasta)
• 6 small and very fresh courgettes, with the flower
• 80 parmesan
• marjoram leaves
• extra virgin olive oil
• salt
• pepper in grains

Boil the water for the pasta. Salt it to the boil, add the butterflies and cook them al dente. Meanwhile, separate the flowers from the courgettes; clean and wash the first well and cut them into strips. Check and wash the courgettes. Slice them finely with the mandolin. Arrange what is prepared in the bowl to bring to the table. Add plenty of hand chopped marjoram. Pour over the pasta, just drained and boiling, mixing well. Season with 4 spoonfuls of oil, the parmesan fillets, a nice mince of pepper and serve immediately.

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