Fusilli With Zucchini Flowers, Ricotta and Saffron

Ingredients

• 2 servings almonds sliced
• 2 servings cooking oil 
• 2 servings bell pepper 
• 2 servings bell pepper 
• 1  onion red
• 100 grams ricotta cheese 
• 1 packet saffron threads 
• 2 servings salt 
• 12  zucchini 
• 160 grams frangelico 
• 160 grams frangelico 

Equipment

• bowl
• frying pan

Directions

1. Fusilli with zucchini flowers, ricotta and saffron
2. What do I need for 2 people
3. Wash and finely chop the onion dry them gently in a pan with a drizzle of extra virgin olive oil, a pinch of salt and the sliced almonds.Discard the stem and pistil of the flowers of pumpkin, cut into strips and add them to the mixture, stir briefly and turn off.Drop the Fusilloro in plenty of boiling salted water and cook for 9 minutes (al dente).In a bowl mix the ricotta with saffron, add a spoonful of pasta cooking water to obtain a smooth cream, add salt and pepper.
4. Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
5. Serve immediately.