Pasta with Zucchini Flowers and Feta

Method

1. Cut the zucchini into cubes roughly the size of the pasta tubes.
2. In a pan, heat olive oil and add a clove of garlic. Cook until golden.
3. Add the pasta tubes (tubetti) to the pan and toast lightly.
4. Add the cubed zucchini, a pinch of salt, and a pinch of pepper. Sauté over high heat.
5. Add a splash of cold water to the pan and continue cooking the zucchini until tender.
6. Meanwhile, prepare the raw salad: open two zucchini flowers and tear them into a bowl. Stack basil leaves, roll them, and chiffonade (thinly slice). Add to the bowl.
7. Add lime zest, a squeeze of lime juice, a pinch of salt, a pinch of pepper, and a tiny drizzle of olive oil to the salad. Toss gently.
8. Cook the pasta in salted boiling water until al dente. Reserve some pasta water.
9. When the pasta is 3 minutes from done, transfer it to the pan with the zucchini. Add a little pasta water and finish cooking together, stirring to create a creamy sauce.
10. Remove the garlic clove from the pan.
11. Off the heat, add the remaining two zucchini flowers (torn) and a squeeze of lime juice. Stir gently.
12. Plate the pasta. Top with the raw zucchini flower and basil salad.
13. Crumble feta cheese over the top. Finish with a pinch of pepper, fresh basil leaves, and a drizzle of olive oil if desired.