First use a microplane to grate the garlic and zest the entire lemon. Set this to the side. Then cut off all the stems of the squash blossoms, leaving only the flowering top.

Get a large pan (enough to hold the pasta plus some), and melt 1 tbsp of the butter on medium heat. Add in the squash blossoms and cook for 1-2 minutes, stirring every now and then, until they are slightly softened but not wilted. Set these to the side.

On a different burner, start your pasta. Bring a large pot of water to a boil, add a small palm full of salt and add in the pasta. Cook for 7-8 minutes or until al dente.

While the pasta is cooking, add the rest of the butter to the large pan and let it melt. When the butter is melted, add in the grated garlic, lemon zest and a pinch of salt. Cook for 1 minute and then add in the flour.

Use a wooden spoon to mix this into a paste and cook for 2-3 minutes, or until all the raw flour flavor is cooked out and the paste is slightly more golden in color. Gradually pour in the milk, about ½ cup at a time, stirring constantly to form a smooth sauce. Only pour in more milk with the sauce in the pan is smooth. When all the milk is gone, this should leave you with a smooth, thick, creamy sauce. Squeeze in the juice of the whole lemon and whisk it in. Generously add in a few cracks of black pepper. Stir to combine, taste and add salt and pepper as needed.

The pasta should be done by now, so use a slotted spoon to transfer it directly into the sauce. Turn off the heat on the sauce pan, but leave it on your burner. Toss the pasta to coat it, and add a splash of pasta water to help everything emulsify.

Toss in the squash blossoms and stir until they are as equally creamy as the pasta.

Serve on large plates, add black pepper as you like and enjoy!