Easy Farfalle Recipes

Here you would find delicious salads, baked and international farfalle pasta recipes and know a bit more about this popular pasta shape. Farfalle, commonly known as "bow-tie" pasta is a type of pasta whose name is derived from the Italian word farfalla, that means butterfly.

how to make farfalle pasta

Farfalle comes in different sizes and it is usually formed from a rectangle or oval piece of pasta with two sides trimmed in a ruffled edge and the center pinched together to make the well known "bow tie" shape.

There are different flavors and varieties available such as plain tomato, and spinach flavored which is very often sold together in a mix. The ridged shapes of farfalle are known as farfalle rigate. A larger variation is known as farfallone

Whatever the name, the color or the size, Farfalle is a Pasta Type suitable for most sauces. Combines very well with cream and tomato dishes and kids love them.

The word Farfalla in Italian means Butterfly, but the "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."
Farfalle is originally from Lombardia and Emilia-Romagna in Northern Italy and has been diffused throughout all the country. Nevertheless, as it happens with other pasta shapes, this one is called by another name in other regions. In Modena, for example, farfalle pasta shape is known as strichetti.


This is a cold farfalle salad very easy to do. You can prepare the dressing in advance and save it in the fridge for another type of salads.

Servings: 6
Preparation Time: 20 minutes
Total Cooking Time: 12 minutes


500g (1 lb.) of Farfalle or Fusilli pasta
3 spring onions
50g (1-3/4oz) of sun-dried tomatoes, cut into strips
1 kg (2 lb) of English spinach, stalks trimmed and leaves shredded
1/3 cup (50g l-3/4oz) of toasted pine nuts
1 tablespoon of chopped fresh oregano
1/4 cup (60ml 2fl oz) of olive oil
1 teaspoon of fresh chopped chili
1 clove of garlic, crushed

Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again. Allow to cool and transfer to a large salad bowl.

Trim the spring onions and finely slice diagonally. Add tomato, spinach, pine nuts and oregano to the pasta.

Combine the oil, chili, garlic and salt and pepper, to taste, in a small screw-top jar and shake well to make the dressing. Pour the dressing over the top of the salad. Toss well and serve.


Farfalle with peas is a delicious recipe. Can be prepared literally, while the pasta is cooking. Ideal for a last minute choice.

Servings: 4
Time:20 minutes


500g (1 lb.) of Faralle
1-1/2 cups (235g 7-1/2oz) of frozen baby peas
8 thin slices of pancetta
60g (2oz) of butter
2 tablespoons each of shredded fresh basil and mint.


Cook the farfalle in a large pan of rapidly boiling salted water until al dente.

Drain and return to the pan.

While the pasta is cooking, steam microwave or lightly boil the baby peas until just tender and drain.

Chop the pancetta and cook in the butter over medium heat for 2 minutes. Toss the butter and pancetta mixture through the pasta with the peas, basil, and mint.

Season with cracked black pepper and serve. Bon appetite.

Easy Farfalle Recipes Easy Farfalle Recipes Reviewed by Debby Peters on November 25, 2017 Rating: 5
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