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Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

By Lisa Featherby
  • Serves 4
  • 30 mins preparation
  • 5 mins cooking plus resting
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts

No time to make the farfalle? No problem. Choose a dried pasta with a rough,  almost dusty-looking surface to better hold the sauce.

Ingredients

  • 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 "00" flour, plus extra for dusting (2 cups)
  • 75 gm semolina (½ cup)
  • 4 eggs
Gorgonzola fonduta
  • 200 ml milk
  • 300 gm Gorgonzola dolcelatte, crumbled

Method

Main
  • 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.

Notes

Drink Suggestion: Orange skin-contact malvasia Drink suggestion by Max Allen