Bring a touch of summer to your table with a delightful mix of farfalloni, zucchini, and pesto. Enjoy this versatile dish either warm or cold, and enjoy outdoors while pairing it with a glass of Wölffer Summer in a Bottle Rosé.

Serves 4

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

Cook the pasta in plenty of salted, boiling water for 9-11 minutes until al dente. Drain well and reserve ½ cup cooking water.

At the same time, heat a little EVO in a large frying pan set over medium heat. Add the onion and cook for 5 minutes, stirring often, until soft. Add the garlic and cook for 1 minute more. Add the zucchini and season with salt and pepper. Stir-fry for 2-3 minutes, until the zucchini turn golden brown, adding a little more EVO if needed. Add the tomatoes and reserved pasta water and cook for 5 minutes until the vegetables are tender and saucy. Taste and adjust seasoning to your liking.

Toss the pasta through the vegetable sauce. Serve scattered with torn burrata or mozzarella, dollops of pesto and basil leaves.

Recipe by Julie Le Clerc



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