SAS015024, Farfalline Multicolour, 250g


Zanier Farfalline Multicolour
Unit Size: 250g
Outer Qty: 20

Almost too beautiful to eat ... exquisitely made coloured butterfly shaped pasta using 100% natural vegetable dyes and squid ink.  It cooks beautifully, retaining its shape to create vibrant showstopping dishes.



  • 400g Farfalline Multicolour Pasta
  • 100g pancetta (or bacon), finely diced
  • ¼ red capsicum
  • 2 zucchini
  • 200g pumpkin
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, finely chopped
  • salt and pepper
  • pecorino or parmesan
  • Italian parsley

Wash the capsicum, cut in half and remove seeds and white soft tissue, julienne finely.

Wash the zucchini and remove the ends and julienne finely.

Remove the skin from the pumpkin along with all the seeds.  Cut into pieces and then julienne finely.

Heat a pan and add the olive oil, once heated add the garlic, then after a minute add the pancetta and fry until cooked.  Add the vegetables to the pan in the following order - pumpkin, capsicum and finally the zucchini.  Salt and pepper the vegetables and toss them through in the pan with the pancetta and garlic.

In the meantime bring a large pot of salted water to a rolling boil and cook the pasta according to instructions on the packet.  Once it is cooked al dente, remove and drain.

Once the vegetables are cooked, add the drained pasta to the pan and fold gently through.  Garnish with finely diced Italian parsley, grated parmesan or pecorino and freshly ground black pepper and serve immediately.  Serves 4.