Google: “Farfalle is a type of pasta commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle. In the Italian region of Emilia-Romagna, farfalle is known as strichetti. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline.”

“This versatile pasta works great with light base (olive oil, butter) as well as rich sauces (cream, tomato, pesto), and can taste great in salads. It can be used as dressing for your bowl of stir-fried.” Here in Australia, it’s called bow tie pasta. Google: “Is farfalle the same as bow tie? The answer: The word farfalle means butterflies in Italian and is commonly referred to as bow tie pasta because of its shape. To make farfalle, simply cut fresh pasta into small rectangles and pinch the centers together to form the unique shape.”

Today there are thunderstorm, rain heavily and lightings best stay home. Rummage my pantry found that I have a packet of dry farfalle or bow tie pasta, some carrots, diced bacon and mushrooms sliced. So, it’s a simple easy lunch. I don’t have any cream; however, I do have leftover Prosecco and vegetable stock. It will not stop me from creating hearty, comforting, peppery and delicious meal. Let’s cook!!!!

Ingredients

200 g farfalle or bow tie
200 g sliced mushrooms
100 g diced bacon
3 carrots, cut to bite size
1 1/2 c vegetable stock or water
1/2 c Prosecco
1 Tbs minced garlic
1 1/2 Tsp onion powder
black pepper
salt
butter
Pecorino Parmesan cheese, grated

Method

Cook bow tie or Farfalle pasta according to instruction on packet, to your taste. Heat 1 Tbs butter in a large saucepan over medium heat. Add bacon and carrots to saucepan and season, cook for 4-6 minutes or until carrots are cooked and bacon browned.

Pour stock into saucepan; scraping any browned bits off the bottom. Next add in Prosecco, garlic, pepper, onion powder. Now add 30 g butter first, let it melt. Then add in 10-15 g Pecorino Parmesan cheese, stirring continuously, until cheese has melted. If it’s a bit dry, add in some more butter about 20 g.

Now add in cooked and drained bowtie pasta or Farfalle, mixing until sauce covers it. Then add in mushrooms, mix well about 30 seconds and serve immediately with more black pepper and with a glass of white wine. Enjoy your lunch with a blanket and sit near the fire place!!!!

https://helenscchin.com/2023/03/23/farfalle-vegetables-with-black-pepper-butter-sauce/

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