Risotto-style farfalle with white wine, lemon & pan-fried courgette

How Maurice does it

1. 1

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the farfalle and toast for 1–2 minutes until lightly golden.

2. 2

   Pour in the white wine and let it bubble and reduce slightly, stirring the pasta.

3. 3

   Add the vegetable broth a ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more, just like making risotto. Continue until the pasta is al dente and the liquid is creamy (about 12–15 minutes).

4. 4

   Meanwhile, heat the remaining 1 tbsp olive oil in a separate frying pan. Add the sliced courgette and pan-fry over medium-high heat until golden and tender, about 5–7 minutes. Season with salt and pepper.

5. 5

   When the pasta is nearly done, stir in the butter and cream until melted and creamy.

6. 6

   Add the cooked courgette to the pasta pan, squeeze over the lemon juice and add the zest. Stir gently to combine.

7. 7

   Remove from heat, stir in most of the grated parmesan, and season with salt and pepper to taste.

8. 8

   Serve immediately with the remaining parmesan sprinkled on top.