Buckwheat tortiglioni, courgettes and Pumpkin flowers: Spring Tortiglioni

Procedure

Cut the courgette flowers into julienne strips and the courgettes into thin slices.
In a frying pan, brown a clove of garlic in preheated extra virgin olive oil and add the courgette slices.
Cook the pasta, drain when al dente and toss in the pan with the courgettes for a few minutes.
With the flame out, add the pumpkin flowers, toss everything and finish by pouring in a few drops of extra virgin olive oil.
Serve hot.