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.

oh! forgot pine nuts.

they add a nice touch.

The pasta Queen might be able to help pooosssibly, and if not, she has a lovely voice so just listening to her is a pleasure 😍💜

farfelle is a shitcoin

Eat fuselli there is no second best

Do an Agli e Olio?

My understanding is the standard sauce is creamy Alfredo type sauces or small chopped thick pestos.

I used to make farfalle with ricotta and peas. Was a big hit with the family. The ricotta gathered nicely in the crannies of the pasta.

bowtie is the dumbest pasta shape imo. the wings get soggy before the center of the pasta is cooked enough to be pleasant to eat.

with that said, I have no suggestions

When I think of farfalle I think of pesto. That must be what I remember nonna making with them.

If you want my credentials just say “pasta sauce with sugar” and you can watch me blow a vein in my forehead.

Can be nice mixed up with buckwheat grain, peas and gravy