Farfalle with saffron, spring onion and zucchini – Food & Home Magazine
Discover how to make Farfalle with saffron, spring onion, and zucchini for a flavorful and visually appealing pasta dish. Perfect for special occasions or a delightful weeknight meal.
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Cooking tools:
- Pasta machine
- Pastry cutter
- Chef's knife
- Cutting board
- Kitchen towel
- Plastic wrap
- Skillet
- Saucepan
- Pot
- Colander
- Grater
- Spoon
- Tongs
- Stove
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 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
- freshly ground black pepper
- 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
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