I think Farfalle is a really neat pasta shape. It is perfect for cream and lighter tomato sauces. That said it goes well in any sauce, dressing and soup.

I like to make my own by rolling out freshly made pasta sheets and cutting them into small rectangles. Then I roughen the sides with a knife and pinch them in the middle to get that classic butterfly/bowtie shape.

20190527_171220

Advertisements

Here I have sauted shallots, garlic and mushrooms in some white wine. I then added the pasta to the pan with some Crème Fraîche and a large handful of Parmigiano-Reggiano and baby spinach

20190527_farfalle

Enjoy,

PK

Here are a few more pasta shape and recipe posts. 

 

Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.