Farfalle with saffron, spring onion and zucchini
- 1 quantity basic pasta dough
- 40g butter
- 15ml (1 tbsp) olive oil
- 6 purple spring onions, thinly sliced
- 1 garlic clove, crushed
- 4 zucchini (baby marrows), thinly sliced
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) flat-leaf parsley, finely chopped + extra, to serve
- 250ml (1 cup) cream
- 90g mascarpone, at room temperature
- a pinch of saffron threads
- 125ml (½ cup) Parmesan, grated
Make the pasta as per the recipe. Divide the dough into four equal portions. Take one portion, keeping the remaining portions of dough covered with plastic wrap to prevent them drying out. Set the pasta machine on the widest setting. Feed the dough through the machine several times from the widest to the narrowest setting to obtain a long thin pasta sheet. Set aside on a lightly floured work surface and repeat with the remaining dough.
Use a 4cm square pastry cutter to cut the pasta sheet into squares. Using your thumb and index fingers, squeeze each square in the middle to form a butterfly shape. Lay the farfalle on a floured tea towel and continue until they are all made.
For the sauce, heat the butter and oil in a frying pan over medium heat. Add the spring onions and fry, 2 – 3 minutes. Add the garlic and zucchini, and gently fry until golden, 5 minutes. Season and add the parsley.
Place the cream, mascarpone and saffron in a small saucepan over medium heat and simmer gently, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Stir in the Parmesan. Remove from heat. Season.
Cook the farfalle in plenty of boiling salted water, 3 – 4 minutes. Drain and return to the pan. Pour the saffron cream over the pasta, gently toss and serve garnished with extra parsley.