Wholemeal Senatore Cappelli raschiatelli with courgettes, pistachios and prawns

• 240 wholemeal Senatore Cappelli raschiatelli
• 10 small courgettes with flowers
• 10 courgette flowers
• 10g of unsalted pistachios
• 5 basil leaves
• Shrimp tails
• Extra virgin olive oil
• Pepper
• Salt

Slice the small zucchini into rounds and sauté them in a pan with extra virgin olive oil and a pinch of salt. When almost cooked, add 7 zucchini flowers and let them simmer. Set aside a few zucchini.

Meanwhile, in a blender, finely grind the pistachios until they become a powder, then add the zucchini and flowers and blend. Then add the basil and oil until you obtain a pesto.

Also stew the remaining ones outside with a drizzle of oil.

Lightly sear the shrimp in a pan and deglaze with lemon juice. Add the shrimp to the flowers and the reserved zucchini. Drain the pasta and toss it in the pan, adding the pesto and a few tablespoons of the cooking water, oil, and pepper. Stir and serve garnished with chopped pistachios.