This recipe, courtesy of Signora Chessa, makes fabulously quick and easy supper.
Farfalle are her recommended pasta but other small shapes such as conchiglie would be suitable.
Cut the courgettes in half and slice them thinly lengthways. Melt the butter in a pan, add the courgettes, salt and black pepper and cook until soft. Add the pancetta slices for 2-3 minutes until translucent then add the cream, and heat through gently for another 2-3 minutes. Cook the pasta, drain and toss with the sauce and the parmesan. Serve immediately.
