1 lb. dried orecchiette pasta
1 1/2 cup zucchini blossoms
6 tablespoons extra virgin olive oil
2 tablespoons minced garlic
8 ounces fresh porcini or common mushrooms, rinsed, tough stem ends removed, sliced thinly
1/4 cup chopped fresh herbs, such as mint, basil or Italian parsley
2 cups cherry tomatoes, rinsed, stemmed and halved if larger than 3/4 inch
salt and pepper
Parmesan cheese
In a 5-6 quart sauce pan over high heat, bring 3-4 quarts of water to a boil. Add orecchiette and cook, approximately 15 minutes, to reach barely tender to bite.
Rinse and drain zucchini blossoms. Reserve some for garnish. Pull the petals from the remaining blossoms, cut lengthwise into quarters, discard tough stem ends.
Pour 2 tablespoons olive oil into a 10 -12 inch frying pan over medium heat. When hot, add garlic, mushrooms, and stir until mushrooms are limp. Stir in herbs and remove from heat.
Drain pasta, reserving 1 cup liquid and return to pan. Add mushroom mixture, tomatoes, zucchini blossoms, 1/4 cup olive oil, salt and pepper. Mix gently over medium low heat until warmed. Use reserved pasta liquid should the pasta become too dry.
Spoon into wide bowls. Garnish with reserved zucchini blossoms and parmesan cheese.
