Summer Cavatelli with Corn Tomatoes and Zucchini 40

Ingredients

• 250 g (9 oz) Fine Semolina Flour (optional fresh pasta)
• 120 ml (½ cup) Lukewarm Water (optional fresh pasta)
• ½ tsp Fine Sea Salt
• 4 Tbsp Extra Virgin Olive Oil
• 4 cloves Garlic, thinly sliced
• 1 medium Shallot, finely minced
• 2 medium Zucchini (Courgette), sliced into ¼-inch half-moons
• Kernels from 2 cobs Sweet Corn (Approx. 1.5 cups)
• 1 pint Cherry Tomatoes (mixed colour), halved
• ¼ cup Dry White Wine (e.g., Pinot Grigio)
• 1 cup Fresh Basil, loosely packed and torn
• ¼ cup Fresh Flat-Leaf Parsley, chopped
• ½ cup Parmesan or Pecorino Romano, grated (plus extra for serving)
• 1 Tbsp Unsalted Butter
• Salt
• Freshly Ground Black Pepper