Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts

SERVES 4 // PREP TIME 30 MINS // COOK 5 MINS (PLUS RESTING) No time to make the farfalle? No problem. Choose a dried pasta with a rough, almost dusty-looking surface to better hold the sauce. Pictured p107. 2 tbsp olive oil

2 zucchini, thinly sliced into rounds

4 zucchini flowers, baby zucchini thinly sliced and flowers torn, stamens discarded

2 tbsp coarsely chopped roasted hazelnuts

2 tbsp coarsely chopped roasted pistachio nuts Basil, torn, to serve

Finely grated parmesan, to serve

SEMOLINA PASTA DOUGH

300 gm (2 cups) “00” flour, plus extra for dusting

75 gm (½ cup) semolina

4 eggs

GORGONZOLA FONDUTA

200 ml milk

300 gm Gorgonzola dolcelatte, crumbled

1 For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Add a couple of teaspoons of water if necessary to bring it together. Turn out onto a lightly floured surface and knead until smooth (2-3 minutes). Cover with plastic wrap and leave to rest for

30-40 minutes.

2 Divide pasta dough into

6 and, working with a piece at a time (keep remaining covered), roll through a pasta machine on the widest setting a few times, folding as you go, to laminate the dough, then dust with a little flour to prevent sticking. Continue rolling and folding, reducing settings notch by notch until pasta is a long thin sheet. Cut sheet lengthways into 3 strips about 2.5cm wide, then cut strips into 5cm pieces. Pinch each piece in the middle to form a bow and set aside on a lightly floured tray. Repeat with remaining pasta dough.

3 For Gorgonzola fonduta, bring milk to the boil, then stir in Gorgonzola until melted

(1-2 minutes). Blend with a hand-held blender until smooth, season to taste and keep warm.

4 Heat olive oil in a large frying pan over high heat. Add sliced zucchini, including baby zucchini, and fry until golden (2-4 minutes).

5 Cook pasta in a saucepan of boiling salted water until al dente (3-4 minutes). Drain, reserving some pasta water. Add pasta and 1 tbsp reserved water to zucchini. Serve topped with fonduta, zucchini flowers, nuts, basil and parmesan. Wine suggestion Orange skin-contact malvasia.