Farfalle with Zucchini

Bring a large pot of water to a boil and add a handful of coarse salt.

Slice the zucchini into half-moons, add them to the boiling water, then add the farfalle.

While the pasta and zucchini cook, whisk together mustard, grated cheese, a pinch of salt, some pepper and olive oil in a bowl.

Add a few tablespoons of the cooking water to the mustard-cheese mixture and stir smooth until a creamy sauce forms.

Drain the pasta and zucchini, reserving some cooking water; return everything to the pot, fold in the sauce and, if needed, loosen it with the reserved cooking water until creamy; serve hot.