6 small to medium courgettes, thinly sliced
salt and black pepper
1 onion, finely chopped
2 garlic cloves, chopped
2 tbsp olive oil
150ml sour cream or creme fraiche
small bunch of dill, finely chopped
plenty of Parmesan cheese, grated
Put the courgetes in a colander, sprinkle with a little salt and let them drain. Dry on kitchen paper.
Sweat the onion and garlic in the butter and oil over a low heat for about 10 minutes.
When the onions are soft, add the courgettes and cook them gently together for 5 minutes without allowing them to colour. Add the sour cream or creme fraiche, and season to taste.
Let this bubble up and then add the chopped dill and immediately turn off the heat.
Meanwhile, cook the farfalle in a large pan of salted water until al dente.
Drain the pasta and combine with the courgette sauce. Add more salt and pepper to taste, and plenty of Parmesan.
I went with the sour cream option and it was lovely. Dill is a new herb to me in cooking, it's not one whose application I was really familiar with but I really like it.