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5 from 1 vote

Courgette flowers stuffed with goat cheese on black pasta

Course: Main Course, Pasta
Cuisine: Italian
Keyword: Black pasta, Edible flowers, Squid ink pasta, Stuffed courgette flowers
Servings: 4


  • 8 courgette flowers
  • 100g goat's cheese
  • Olive oil
  • salt and pepper

For the pasta:

  • 500 g fresh black pasta, cooked in salted water


  • Prise open each courgette flower to see if you have any 'visitors'.
  • Add a large teaspoon of goat's cheese into each flower and twist the end of the flower closed. Sprinkle with salt and pepper.
  • Heat up olive oil in a wide frying pan
  • Carefully add the pasta flowers (you may have to do this in two batches) to the pan and fry gently. Turning over once it's slightly golden and frying the other side,.
  • Cook the fresh pasta in a large pot of boiling salted water. Once the pasta floats, it's cooked. Then drain. Add olive oil
  • Heap the pasta into a bowl and top with the courgette flowers, 2 per person.