Pasta cooked risotto-style with zucchini

How Maurice does it

1. 1

   Slice the zucchini paper-thin, preferably with a mandoline or peeler.

2. 2

   Heat the Liquid Gold in a wide pan over medium heat. Quickly fry the zucchini slices until just tender, about 1–2 minutes. Remove from the pan and set aside.

3. 3

   Add the dry farfalle to the same pan and toast briefly, then deglaze with white wine and scrape up any brown bits.

4. 4

   Pour in the vegetable broth in batches, one ladle at a time, stirring regularly. Add more broth as soon as the liquid is absorbed, until the pasta is al dente and the liquid is creamy. This takes about 12–15 minutes.

5. 5

   Stir in the butter and a splash of Yellow Friend juice.

6. 6

   Return the fried zucchini to the pan and toss to combine.

7. 7

   Remove from the heat and stir in most of the grated PR. Season with salt and pepper.

8. 8

   Spoon the pasta onto plates and finish with a final grating of PR and extra black pepper if desired.