Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Farfalle with Zucchini, Pecorino and Basil
Our inspiration for this dish comes from pasta alla nerano, an Italian classic from the Amalfi Coast that features spaghetti in a velvety zucchini sauce with semi-firm Provolone del Monaco cheese. We pair farfalle, which means “butterflies” in Italian—an allusion to the noodles’ shape—with bite-sized pan-fried zucchini, all bolstered with butter for richness and Pecorino romano for savoriness. Summer squash is high in moisture and can easily become soft and textureless, so it’s important to avoid crowding the pan and fry it in two batches. To further facilitate even cooking, we slice the squash into quarter-moons, allowing the pieces to develop a uniformly golden brown hue, which builds flavor complexity. Finishing touches of torn basil and crunchy pistachios weave vibrant color and flavor into each bite.
4 to 6
Servings
35 minutes
Ingredients
-
1
pound farfalle
-
Kosher salt and ground black pepper
Directions
-
01In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until the pasta is just shy of al dente. Reserve 1½ cups of the cooking water, then drain and set aside; reserve the pot.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
