Clean the blossoms by removing the stalks, the small leaves at the base and the pistils. Wash them carefully under cold running water and lay them on a tea towel to eliminate any excess water. Wash the zucchini, pat them dry, cut the ends off and then cut them into matchsticks. In a large, heavy-bottomed frying pan, sauté the peeled clove of garlic with the olive oil; when it’s golden brown, remove it and add the zucchini. Season with salt and pepper, quickly toss the zucchini and, as soon as they begin to soften, add the blossoms and continue cooking for a few minutes. Cook the pasta in plenty of boiling, salted water, strain when “al dente” (setting aside a little of the cooking water) and toss it in the frying pan with the zucchini and blossoms. If you think that it seems too dry, add a few spoonfuls of the water the pasta was cooked in. Turn off the heat and add the pesto, previously mixed with the ricotta, to the pan. Carefully stir everything together. Sprinkle the grated pecorino over the pasta, “squeeze” a few drops of lemon on top as well and serve immediately, in the pan itself if you like, so that the pasta doesn’t get cold.