Farfalle with Spring Vegetables
Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
Farfalle with Zucchini and Parsley-Almond Pesto
Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
Farfalle with Creamy Smoked Salmon and Vodka Sauce
Is there anything better than a plate of pasta with smoked salmon and vodka sauce? We think not.
Farfalle with Tomatoes and Green Vegetables
The night before a long bike ride, Laurent Gras carbo-loads by eating pasta tossed with a variety of vegetables for dinner; here, he combines green tomatoes, zucchini, asparagus and vitamin A-rich spinach. "I make this dish often in the early summer, when green vegetables are just coming into the market," he says. "You can eat a lot of it and still feel good about yourself. It doesn't make you tired like other, heavier pasta dishes can."
Farfalle with Savoy Cabbage, Pancetta and Mozzarella
This recipe will also serve four people as a main course.
Farfalle a la Vodka
This is a Zimmern family favorite, a great recipe for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take this a step further and put out a grater and three or four hard cheeses for folks to choose either a pecorino, an aged goat Gouda, a Parm or other salty, aged piece of magic for their pasta. --Andrew Zimmern
Farfalle with Roasted Garlic Pesto and Cherry Tomatoes
The garlic can be roasted ahead or any time your oven is on for something else. Keep the garlic, wrapped in foil, in the refrigerator until ready to use.
Farfalle with Caponata
Caponata is a fantastic eggplant-based relish that's extremely versatile and delicious as an accompaniment to just about everything. Here, it's prepared with a touch of pasta water to make a fabulous sauce for this farfalle.
Farfalle with Bacon and Endives
Coarsely chopped curly green chicory is a great alternative to the endives; both offer a marvelous bitter edge and refreshing crunch.
Farfalle with Yogurt and Zucchini
The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of Al Forno restaurant in Providence, Rhode Island.
Farfalle with Green Tomatoes, Black Olives and Basil
The bright flavor of green tomatoes pairs perfectly with briny olives and fresh basil in this easy pasta recipe.