Method

1. Pull the zucchini flowers from the stem and tear roughly. Cut the zucchini stems in half lengthways and set both aside separately.

2. Lightly steam the asparagus for 2 minutes. Rinse, drain and refresh in cold water for 1 minute then drain. Place in the bowl with the zucchini flowers stems.

3. Blanch the baby peas for 1 minute, rinse with cold water and drain.

4. Add the pasta to a pot of boiling water and cook for 7 minutes stirring frequently.

5. Place a large frying pan over a medium to high heat and add 1 Tbsp olive oil, garlic and lemon zest. Cook for 1 minute, add the zucchini slices and cook for 5 minutes.

6. Add zucchini flower bases and cook for a further 2 minutes stirring. Add the asparagus and baby peas. Toss through the pan.

7. Drain the pasta, reserving ½ cup of cooking water and add the pasta to the frying pan with the pesto, and enough reserved cooking water to loosen.

8. Toss the pasta well and season to taste with salt and black pepper.

9. Add the baby spinach and toss well.

10. Add in the zucchini flowers.

11. Serve on a large platter with parmesan grated over and the basil leaves and a good squeeze of lemon.