Delicate farfalle pasta combined with tender zucchini and creamy stracciatella cheese, creating a light yet flavorful dish perfect for a summer meal.
Step 1
Steep saffron threads in 3 tablespoons of hot water.
Step 2
Peel and chop onion very finely.
Step 3
Bring a large pot of water to a boil and salt the water.
Step 4
Cook the farfalle pasta al dente according to the package instructions.
Step 5
Heat oil in a large frying pan. Add onion and garlic and cook more a couple of mins, until fragrant.
Step 6
Stir in chopped zucchini and cook on medium heat for at least 10 mins or until soft.
Step 7
Transfer zucchini into a blender, add saffron water and one ladle of pasta water. Blend until smooth. Alternatively, you can use a potato masher.
Step 8
Transfer the zucchini to a large serving bowl. Stir in the pasta and fresh basil.
Step 9
Finish by topping with stracciatella cheese.