Our inspiration for this dish comes from pasta alla nerano, an Italian classic from the Amalfi Coast that features spaghetti in a velvety zucchini sauce with semi-firm Provolone del Monaco cheese. We pair farfalle, which means “butterflies” in Italian—an allusion to the noodles’ shape—with bite-sized pan-fried zucchini, all bolstered with butter for richness and Pecorino romano for savoriness. Summer squash is high in moisture and can easily become soft and textureless, so it’s important to avoid crowding the pan and fry it in two batches. To further facilitate even cooking, we slice the squash into quarter-moons, allowing the pieces to develop a uniformly golden brown hue, which builds flavor complexity. Finishing touches of torn basil and crunchy pistachios weave vibrant color and flavor into each bite.