Summer Farfalloni with Zucchini and Pesto – Sabato

Ingredients

• 250g Rustichella farfalloni
• Extra virgin olive oil (EVO)
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 3 medium zucchini, sliced
• Sal de Añana spring salt
• Freshly ground black pepper
• 250g cherry tomatoes, halved
• 200g burrata or mozzarella, roughly torn
• Sabato pesto alla Genovese, pesto All'arrabbiata, sweet pepper pesto or pronto rosso to serve
• Torn basil leaves, to garnish