This is the perfect recipe to eat for dinner one night and take for lunch the next day.

It’s also a great picnic pasta salad.

The pasta shape gets its name from the Italian word for butterfly.

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Serves 6-8

Ingredients

1 pack farfalle, cook to pack directions
3 small zucchinis, sliced into 1cm discs
4 broad beans, pods removed, discard outer
2 tbsp extra virgin olive oil
6 cloves garlic, crushed
2 tbsp chives, sliced
2 tbsp parsley, chopped
1/2 tbsp salt
1/2 tbsp pepper

Method

Cook pasta as per packet directions.

Heat a medium-large pan over medium heat, add garlic, broad beans and zucchini, and season generously.

Sauté for a couple of minutes, then add the cooked pasta, parsley and chives. Toss to combine.