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Farfalle with Zucchini, Pecorino and Basil

Farfalle with Zucchini, Pecorino and Basil

This buttery dish features pan-fried zucchini bites and a generous heap of Pecorino romano, plus pistachios for a delightful crunch!

By Dimitri DemopolousApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes

Our inspiration for this dish comes from pasta alla nerano, an Italian classic from the Amalfi Coast that features spaghetti in a velvety zucchini sauce with semi-firm Provolone del Monaco cheese. We pair farfalle, which means “butterflies” in Italian—an allusion to the noodles’ shape—with bite-sized pan-fried zucchini, all bolstered with butter for richness and Pecorino romano for savoriness. Summer squash is high in moisture and can easily become soft and textureless, so it’s important to avoid crowding the pan and fry it in two batches. To further facilitate even cooking, we slice the squash into quarter-moons, allowing the pieces to develop a uniformly golden brown hue, which builds flavor complexity. Finishing touches of torn basil and crunchy pistachios weave vibrant color and flavor into each bite.

Ingredients
  • 1

    pound farfalle

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    medium garlic cloves, smashed and peeled

  • 3

    medium (1 pound total) zucchini or yellow summer squash, quartered lengthwise and sliced crosswise ¼ inch thick

  • 4

    tablespoons salted butter

  • ½

    teaspoon red pepper flakes

  • 2 ½

    ounces pecorino Romano cheese, finely grated (1¼ cups)

  • 1

    cup lightly packed fresh basil, torn

  • ½

    cup raw unsalted shelled pistachios, finely chopped

Step 1

In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until the pasta is just shy of al dente. Reserve 1½ cups of the cooking water, then drain and set aside; reserve the pot.

Step 2

Meanwhile, in a 12-inch nonstick skillet over medium, combine 2 tablespoons oil and the garlic. Cook, stirring occasionally, until the garlic is golden brown, about 2 minutes. Remove and discard the garlic. Increase to medium-high and heat the oil until shimmering. Add half the zucchini and a pinch of salt; cook, stirring occasionally, until golden brown all over, about 5 minutes. Transfer to a small bowl. Using the remaining 1 tablespoon oil cook the remaining zucchini in the same way. Transfer to the bowl and set aside.

Step 3

In the large pot over medium, combine the butter, pepper flakes and ¼ teaspoon salt; cook, stirring, until the butter melts. Add the pasta and reserved cooking water; cook, stirring to combine, until the pasta is al dente and lightly sauced, 2 to 3 minutes.

Step 4

Off heat, add the cheese, stirring until melted and creamy. Add about two-thirds of the basil, the pistachios and the zucchini; toss to combine. Taste and season with salt and black pepper. Serve sprinkled with the remaining basil.

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