Farfalle with zucchini, leek and Sicilian olives

Heat oil in a large frying pan over low heat. Add leek and garlic and cook, stirring occasionally, until softened (8 minutes). Add zucchini and cook, stirring, until tender (5 minutes). Add broth, increase heat to high and simmer, breaking up zucchini with back of a wooden spoon, until soft, and broth has evaporated (10 minutes).

Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (according to packet instructions). Drain (reserve 125ml cooking water).

Add drained pasta, pecorino, olives, peppercorns, lemon zest and juice to pan with zucchini mixture over low heat. Gradually add pasta cooking water, stirring constantly, until pasta is glossy and coated. Stir through parsley and season to taste. Divide pasta among serving bowls and scatter with extra pecorino and parsley to serve.