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.
Here I have sautéed shallots, garlic and mushrooms in some white wine. I then added the cooked pasta and some of the pasta water to the pan with some Crème Fraîche. Once mixed I added a large handful of Parmigiano-Reggiano and some baby spinach.
Here are a few more pasta shape and recipe posts.
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