Organic green pea mezze penne with pumpkin flowers and cherry tomatoes

Procedure

Boil the chard in a pot of salted water and set aside when cooked.
In a frying pan, brown the garlic with extra virgin olive oil, add the cherry tomatoes and cook for a few minutes.
Cook the mezze penne in salted water, drain when al dente and toss in the pan.
Add the chard and zucchini flowers, mix everything together and serve hot.