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Ingredients
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Pasta and Vegetables
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the conchiglie pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Vegetables
While the pasta is cooking, rinse the squash blossoms and cherry tomatoes. Remove the stems and any excess leaves from the squash blossoms, and halve the cherry tomatoes.
- 3
Sauté the Garlic and Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and cook for about 3-4 minutes until they start to soften.
- 4
Add Squash Blossoms
Gently fold in the squash blossoms and cook for an additional 2-3 minutes until they wilt. Season with salt and black pepper.
- 5
Combine Pasta and Sauce
Add the cooked conchiglie to the skillet and toss to combine. Remove from heat and stir in chopped fresh tarragon.
- 6
Serve
Plate the pasta and garnish with freshly grated Parmesan cheese. Serve warm.