Farfalle with baby courgettes, prosciutto, courgette flowers and Grana Padano Riserva cream
Ingredients320 g farfalle
500 g baby courgettes with flowers
100 g Grana Padano Riserva
100 g prosciutto
Extra virgin olive oil
Salt & pepper
PreparationIn a large non-stick pan, sauté the finely chopped shallot with a drizzle of olive oil.
Add the prosciutto, cut into thin strips and the grated courgettes, leaving them to brown. When cooked, add the courgette flowers, cut into strips.
Cook the pasta in plenty of salted water, drain when al dente and add the courgettes. Sauté for a few minutes to let the flavours meld.
When cooked, add the basil leaves, the grated Grana Padano Riserva and a dash of pepper and serve immediately.