Cut the courgettes into rounds and sauté them in a pan with extra virgin olive oil and a pinch of salt.
Once cooked, pour them into a blender and add the basil, pine nuts, extra virgin olive oil, and pepper. Blend until creamy. Meanwhile, cook the pasta and reserve a little of the cooking water.
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Pour the pesto into a nonstick pan over low heat, add the pasta cooking water and the flowers. Finally, add the pasta and a drizzle of oil. Stir well and serve with a sprinkle of pepper and a few fresh basil leaves.
