400g fusilli pasta
2 tbsp olive oil
250g chilli flat pancetta
(or plain pancetta if chilli not available), chopped
2 garlic cloves, thinly sliced
½ tsp dried chilli flakes (if using plain pancetta)
400g brussels sprouts, thinly sliced
16 zucchini flowers, stamens removed, stems thinly sliced
1 lemon, juiced and rind finely grated
¼ cup parmesan, finely grated plus extra to serve
¼ cup mint leaves
Cook pasta in a large saucepan of salted boiling water for 11 minutes or until al dente. Drain, reserving 1 cup of pasta water. Set aside.
Heat oil in a large non-stick frying pan over medium heat.
Add pancetta and cook for 2 minutes or until crispy. Add garlic, chilli flakes (if using), zucchini stems and brussels sprouts and cook for 3-4 minutes or until golden brown.
Add pasta, 2 tablespoons of pasta water, zucchini flowers, lemon juice and rind and parmesan, and stir to coat.
Season to taste with salt and freshly ground black pepper and top with mint leaves and extra parmesan cheese to serve.