Campanelle with cauliflower, sundried tomatoes and garlic
350g Fresh “tonnarelli” pasta (or any other kind of pasta)
300g grated Grana Padano cheese
1 empty Grana Padano wheel – optional (to use as mixing bowl)
2 tbsp of extra virgin olive oil
150g broad beans (off the pod)
8 courgette flowers
Salt and pepper to taste
Boil the broad beans in salted water for about 1 minute and cool them down immediately in iced water to retain the green colour. Once cold, peel them from the skin.
Remove the pistils and stems from the courgette flowers and wash them very carefully in a bowl with cold water and pat them dry with a clean towel. Once dry roughly chop them in large pieces.