Pasta Primavera with Zucchini, Taleggio and Saffron

Method

1. Grate the zucchini using a grater with large holes (or finely chop if no grater).
2. Bring a pot of salted water to a boil and add the pasta.
3. In a large pan, melt the butter over medium heat, then add the grated zucchini, season with salt and pepper, and cook until softened.
4. Add a ladle of pasta cooking water to the zucchini and continue cooking.
5. Add the Taleggio cheese and stir until melted and creamy. Cover the pan.
6. Turn off the heat, add the basil leaves (torn) and one packet of saffron, and mix.
7. When the pasta is al dente, drain it and add it to the pan with the zucchini and cheese.
8. Turn the heat back to low, add another ladle of pasta water, and toss the pasta well.
9. Add the second packet of saffron and the grated Parmesan, turn off the heat, and stir vigorously until the pasta is creamy and well coated.
10. Serve immediately with a few torn basil leaves on top.