Farfalle with saffron, spring onion and zucchini – Food & Home Magazine

Ingredients

• 1 quantity basic pasta dough
• Sauce
• 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