Farfalle pasta with Burrata Di Stefano and Zucchini
4oz Di Steano Cheese Burrata
2-3 Sun Dried Tomatoes
In a pot with olive oil saute 1/2 white onion, add 2 chopped zucchini and a handful of fresh basil.
When the zucchini has a little color, pour a small amount of warm water over the top.
Cover and cook medium heat until the zucchini is broken down and make into a paste.
In a sauté pan add sun dried tomatoes cut in half, add cooked Farfalle noodles and toss with Parmigiano, EVOO and sprinkle with salt &pepper.
Take a full scoop of the zucchini paste and blend with pasta. Add more EVOO and basil if needed.
Top with Di Stefano burrata cut in 1/2 seasoned with salt and EVOO, AND BUON APPETITO