Pasta with Cabbage Thistle and Zucchini
Rinse the summer squash, trim and cut into fine strips. Rinse the thistle and shake dry. Cut the mandarin orange in half, squeeze the juice from half then remove the peel and pith from the remaining half with a sharp knife and cut the flesh into small cubes. Peel the garlic and finely chop. Rinse the chile, remove the stem and seeds and thinly slice. Toast the pine nuts in a dry frying pan until light golden brown, remove and let cool.
Cook the pasta in boiling salted water until al dente. Heat the oil in a large saucepan and sauté the garlic and chile until fragrant. Reduce the heat to low, add the squash and sauté for 1-2 minutes. Add the thistle and cook until wilted. Add the mandarin orange pieces and juice and season with salt, pepper and nutmeg. Add the pasta and season with salt and pepper. Transfer to serving plates and serve garnished with borage flowers.