Trim and slice <quantity>1</quantity> zucchini

Pick the leaves from <quantity>1<unit>bunch</unit></quantity> of basil and <quantity>1<unit>bunch</unit></quantity> of mint

Bring a medium pot of water to a boil and add salt to taste

Cook the zucchini and leaves until tender

Transfer everything to an ice bath to cool down

Strain and add the zucchini and leaves to a blender. Add salt to taste

Add black pepper to taste and <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil

Blend until smooth. The zucchini sauce is ready

Bring a pot of water and plenty of salt to a boil

Drizzle olive oil in a saucepan and add <quantity>1</quantity> thinly sliced zucchini

Add the petals of <quantity>3</quantity> squash blossoms

Add <quantity>1<unit>tbsp</unit></quantity> of butter and mint leaves to taste

Add basil leaves to taste and toss to cook evenly

Add <quantity>200<unit>g</unit></quantity> of tagliatelle to the boiling water. Cook the pasta until al dente according to the manufacturer's instructions

Add a ladle of the pasta water and <quantity>3<unit>tbsp</unit></quantity> of the Zucchini Sauce. Stir to combine

Toss the tagliatelle directly into the sauce

Add another ladle of the cooking water and toss until the sauce thickens and is fully incorporated

Add parmesan cheese to taste. Toss to combine

Drizzle with extra virgin olive oil and toss to combine

Transfer to a plate

Add fresh squash blossoms and drizzle with basil oil to taste. The Nerano tagliatelle is ready

Enjoy!