Courgette flower tagliatelle

This is a simple and quick pasta sauce, but with lots of flavour.

Serves 2


  • 2 tablespoons of unsalted butter
  • 1 tablespoon of oil
  • 6 anchovies, finely sliced
  • 2 tablespoons of capers, chopped
  • Juice and zest from 1 lemon
  • 10 basil leaves, chopped or just hand-torn
  • 1 bunch of asparagus, sliced into chunks
  • 2 garlic cloves, finely chopped
  • 8 courgette flowers, sliced
  • 400g wholemeal tagliatelle, cooked


Heat the oil and butter in a pan and add the anchovies
Cook for a couple of minutes
Add the garlic and cook for another minute
Add the asparagus and cook for further 5 minutes
Add the lemon, capers, flowers and combine with the pasta
This is the time to taste – you may want to add a little more salt at this stage
Add the basil at the last minute and serve