If i wanted to showcase the farfalle, i would cook it al dente in enough salt that it had some flavor on its own, and have it chilled.

prepare chopped basil, tasty small tomatoes, and sliced buffalo mozz.

also red pepper flakes and real parm, grated or thin sliced.

Then in a pan i would put olive oil and a little butter, and saute garlic.

right at the browning point, white wine.

then everything goes in. you arent trying to cook it, as much as heat it, and cover the pasta with the garlic oil/butter, so lots of pan tossing.

cut the heat, sprinkle a little quality balsamic and lemon juice, cover for a minute,

serve with more parm, flake kosher salt and black pepper.

you want to have enough of the ingredients to scatter different bites and combos throughout the dish.

its light, clean, and tasty.