250 grams (one box) of Bontasana White Corn and Spirulina Pipe Rigate
4 medium yellow summer squash, sliced into 2-centimetre rounds
10 fresh squash blossoms, trimmed with stems removed, flowers cut in 2 to 3 parts
1 spring onion
1 garlic clove, peeled and germ removed
Extra virgin olive oil to taste
Salt to taste
Place a large pot of water on the stove and bring to a boil to cook the White Corn and Spirulina Pipe Rigate.
Heat a little olive oil over medium heat and add the garlic clove. Throw in the summer squash, arranging them in a single layer with some space apart. Season with salt and sauté until they are golden on one side. Then turn them over and repeat until golden on both sides. Add half the squash blossoms and sauté for another minute. Remove from heat, transfer to a plate and set aside.
In the same pan, add the chopped spring onion, a drizzle of oil and the remaining summer squash. Cook over medium heat for 7 to 8 minutes, adding cooking water from the pasta as needed.
When the squash is tender, add the fresh thyme leaves. Blend everything in an immersion blender. In the meantime, cook the Pipe Rigate according to the package directions. Drain the pasta and fold in the yellow summer squash cream. Top with the sliced squash and squash blossoms and serve.
Alternatively, sauté the sliced squash and the squash blossoms separately with the Pipe Rigate. Serve by spreading the yellow squash cream at the bottom of the bowl and topping it with the pasta, sliced squash and squash blossoms.
Recipe by Carlotta Perego, Cucina Botanica