Farfalle with seasonal greens

Tamara West

Ingredients

400 g	Farfalle pasta, dried (Main)
25 g	Butter
4	Shallots, finely chopped
2	Garlic cloves, finely chopped
2 bunches	Asparagus, thin, trimmed and cut into even lengths
¼ cup	White wine
4	Zucchini, small, thinly sliced into ribbons, then into thin strips
¼ cup	Parsley, chopped
1 handful	Watercress, fresh picked
200 g	Creme fraiche, up to 250g
¼ cup	Parmesan cheese, freshly grated
1 to taste	Salt & freshly ground pepper

Directions

1. Cook farfalle in a large saucepan of boiling salted water until al dente, 10-12 minutes.
2. Drain, reserving a little of the cooking liquid.
3. Melt the butter in a large frying pan over a low heat, add shallots and garlic and cook until soft, about 2 minutes. Stir occasionally to ensure they do not stick and burn.
4. Add the asparagus and wine and cook until the wine has reduced. Stir through the zucchini strips and cook for a further 1 minute.
5. Remove from the heat and stir through the parsley, watercress and creme fraiche.
6. Add farfalle to the frying pan, stir to combine, adding a little cooking liquid to moisten.
7. Season with salt and freshly ground black pepper.
8. Place in a warm shallow serving bowl and scatter over the parmesan.