farfalle

A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes, onions and garlic. The result is a savory ragout that begs to be tossed with pasta.

Pasta With Tomatoes, Greens and Ricotta

olive oil

onion

garlic cloves,

red pepper flakes

tomatoes, peeled,

thyme leaves

Salt

sugar

Black pepper

farfalle or other pasta

ricotta

parsley

Bring a large pot of water to a boil for the pasta.

Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.

Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.   

Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.

Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.

Pear & gorgonzola farfalle

150 g dried farfalle

g Gorgonzola cheese

radicchio

super-ripe pears

g unsalted walnut halves

This colorful, veggie-rich pasta salad features a vegetarian Caesar dressing that's sure to please everyone; perfect for a spring or summer picnic.

Caesar Pasta Salad

salt

lb. farfalle pasta

c. fresh lemon juice

lemon peel

c. Grated Parmesan cheese

mayonnaise

garlic, crushed

pepper

pt. multicolored grape tomatoes,

zucchini,

c. frozen peas, thawed

basil leaves

Pâtes ricotta

500 grams. de Pâtes (conchiglioni, farfalle, etc.)

250 grams. de Ricotta Galbani

feuilles de Basilic

Huile d'olive

Sel & Poivre

Much like most pasta shapes, making farfalle at home is deceptively simple. Take a look at our authentic Italian recipe, provided by our in-house team of pastai.

How to Make Farfalle Pasta at Home

‘00’ flour (plus more for work surface)

eggs

Head over to our comprehensive guide on making fresh egg pasta at home. You don’t need any extravagant equipment to make your own pasta. All it takes is flour, eggs and a few simple kitchen tools. Head back here once you have a rolled out sheet of dough - or a sfoglia.

Once you’ve made your sheet of dough, use a knife to cut it into a large even rectangle.

Take your ravioli wheel cutter and cut the rectangle into strips. Your strips should be approximately 4-5cm wide and 2cm long.

Using your fingers, take the sides of each strip and pinch into the middle until you have a bow-tie shape. Then transfer all of your shapes onto a floured surface, and dust them with additional flour. Ensure there is a good amount of space between each shape to avoid them from sticking together.

Leave your fresh farfalle shapes to dry for at least 30 minutes before cooking. This will help them hold their shape when cooked and tossed with your sauce. 

Bring a large pot of water to a boil. Once boiling, add a couple of pinches of salt.

Add pasta and cook for 3-4 minutes, or until al dente. Remember to always taste a piece first to ensure your pasta is cooked to perfection!

A lemony herb sauce with a kick of Dijon mustard gives fresh flavour to fast pasta.

Smoked salmon and lemon dill pasta

dried farfalle pasta

dill

tbsp chopped fresh continental parsley

lemon juice

Dijon mustard

tsp lemon rind

hot-smoked salmon fillet, skin removed, flaked

Creamy Farfalle with Spinach, Mushrooms, and Caramelized Onions.&nbsp; The bow-tie pasta is perfectly matched with rich and buttery Parmesan sauce!&nbsp; Serve this easy meatless Italian meal as-is, or with grilled chicken!&nbsp; Satisfying and comforting dinner that a whole family will love!

Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

yellow onions (, large, sliced)

balsamic vinegar

mushrooms

spinach

half-and-half

Parmesan cheese (, shredded)

oz farfalle pasta

Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.

The onions should start to brown, but without burning.

Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.

Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.

In total, you should have cooked onions for 30 minutes.

Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.

Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to caramelize onions:

Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.

Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to cook mushrooms and spinach:

Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.

Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.

Add caramelized onions back to the skillet with the pasta sauce.

How to make creamy pasta sauce:

Cook pasta according to package instructions. Drain.

Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.

If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.

Serve with more shredded parmesan cheese sprinkled on top.

Cook pasta:

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.

Pasta Salad

red wine vinegar,

garlic clove, finely grated or minced

oregano

Salt and black pepper

extra-virgin olive oil,

short-cut pasta,

cherry or grape tomatoes, halved

(or use small mozzarella balls)

salami,

Kalamata olives

cucumber

red onion

parsley and basil leaves

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.

Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.

Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like. 

Drizzle with olive oil and top with cracked black pepper just before serving.

Le farfalle con crema di parmigiano, speck e pistacchi sono una ricetta gustosa per un primo piatto ricco e sostanzioso perfetto per tutti i giorni.

Farfalle con crema di parmigiano, speck e pistacchi

Farfalle 360 g

Speck 150 g

Farina 00 30 g

Burro 20 g

Panna fresca liquida 500 ml

Parmigiano Reggiano DOP 100 g

Granella di pistacchi 80 g

Pomodorini ciliegino 6

Sale fino q.b.

Olio extravergine d'oliva q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2020/06/1qnd9q/1qnd9q.mp4

Fantastica ricetta di Farfalle con Carciofi, Scalogno e Pomodori Freschi.

Farfalle con Carciofi, Scalogno e Pomodori Freschi

400 gr Farfalle

kg Cuore di Carciofi

gr Pomodori Freschi

Spicchio Aglio

q.b Olio di Oliva Extravergine

Mettete a bollire in una pentola l’acqua salata per le farfalle.

Lavate e mondate i pomodori, tagliate a metà e lasciate da parte per un attimo.

In una padella mettete l’olio e la cipolla tagliata finemente, fate appassire e aggiungete i carciofi, aggiustate di sale, pepe nero, prezzemolo tritato finemente e fate cuocere una decina di minuti circa, aggiungete acqua calda se necessita.

Nel frattempo in un altra padella mettete l’olio e l’aglio tritato finemente, fate imbiondire e aggiungete i pomodori, aggiustate di sale, pepe nero e fate cuocere una decina di minuti circa.

Trascorso tale tempo, unite i carciofi nella padella con il sughetto, amalgamate il tutto per bene e fate andare a fuoco basso per qualche minuto circa.

Togliete le farfalle al dente e adagiate nella padella con il sughetto, aggiungete un po' di acqua di cottura, un filino di olio e mantecate.

Impiattate e servite con del prezzemolo tritato finemente.

Des pâtes papillon enrobées d'une sauce crémeuse avec de la viande hachée et du parmesan. Un plat familial facile et savoureux qui plaira à tous.

Pâtes papillon à la viande

de viande hachée.

de pâtes papillon (farfalle).

milliliters de bouillon de bœuf.

240 milliliters de crème épaisse.

petit oignon haché.

gousses d'ail hachées.

cuillère à café de paprika.

cuillère à café de poivre noir.

cuillère à café de sel.

de fromage Parmesan râpé.

Persil frais pour la garniture (optionnel).

Cuisson Des Pâtes

Faites cuire les pâtes selon les instructions du paquet. Égouttez et réservez.

Préparation Viande

Faites cuire la viande hachée à feu moyen jusqu'à ce qu'elle soit dorée. Égouttez l'excès de gras.

Légumes

Ajoutez l'oignon et l'ail, faites revenir jusqu'à ce qu'ils soient tendres.

Sauce

Incorporez le bouillon, la crème, le paprika, sel et poivre. Laissez mijoter.

Assemblage

Ajoutez les pâtes, mélangez avec la sauce. Incorporez le parmesan et laissez épaissir.

This quick and buttery pasta, with bright lemon and briny capers, capitalizes on the flavors of an Italian-American classic. It starts with browning chicken in bubbling butter, then deglazing the pan with chicken stock before adding more butter, lemon, garlic and capers to create a silky sauce. Bow tie pasta (farfalle), with its pinched centers and flared edges, soaks up the sauce especially well, but any noodle works. Tossing the chicken in flour before it hits the pan enhances browning, deepens flavor and thickens the sauce to that iconic velvety consistency. All you might want to complete the meal is a side of dressed peppery greens and a glass of something cold.

Chicken Piccata Pasta

bow tie (farfalle) or other short pasta

chicken breasts or thighs

all-purpose flour,

shallot,

garlic cloves, chopped

chicken stock

lemon juice (from 1 to 2 lemons)

capers

Roughly chopped parsley,

NYT Cooking

https://static01.nyt.com/images/2025/12/22/multimedia/CR-Chicken-Piccata-Pasta-vqgf/CR-Chicken-Piccata-Pasta-vqgf-videoSixteenByNineJumbo1600.jpg

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

https://static01.nyt.com/images/2025/12/22/multimedia/CR-Chicken-Piccata-Pasta-vqgf/CR-Chicken-Piccata-Pasta-vqgf-googleFourByThree.jpg

https://static01.nyt.com/images/2025/12/22/multimedia/CR-Chicken-Piccata-Pasta-vqgf/CR-Chicken-Piccata-Pasta-vqgf-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/12/22/multimedia/CR-Chicken-Piccata-Pasta-vqgf/CR-Chicken-Piccata-Pasta-vqgf-facebookJumbo.jpg

In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve ½ cup cooking water, then drain pasta.

Meanwhile, cut the chicken into ½-inch chunks and place in a bowl. Season with salt and pepper, then toss with the flour to coat, adding more flour if needed. (If pieces stick together, they can be separated while cooking.)

In a large skillet, heat 2 tablespoons butter and the olive oil over high. Once the butter is melted and bubbling, add the chicken, working in batches if necessary to avoid crowding and promote browning. Cook, stirring occasionally to help break apart any pieces that are stuck together, until cooked through with some golden spots and edges, using tongs or a slotted spoon to transfer cooked pieces to a plate as they finish.

Reduce heat to medium-high. Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, 1 to 2 minutes. Add the stock and simmer until reduced by half, 3 to 5 minutes. Adjust the heat to low and stir in the remaining 4 tablespoons butter, the lemon juice and the capers.

Season the sauce with salt and pepper to taste, and then return the chicken to the skillet. Add the pasta and toss very well to coat (if more sauce is desired, stir in small splashes of the reserved pasta water), then take the skillet off the heat. Serve topped with the parsley and more black pepper to taste.

Delicious. I had some leftover thighs from the previous night, so this came together in a flash.

Alicia, the owner of the great Alicia's restaurant in Boston's North End added white wine to her chicken or veal piccata and it was over the moon.

Really delicious and easy to pull together. I usually follow a recipe as written the first time before making any changes, and this one did not disappoint. The only addition I made was a little lemon zest. I found it very flavorful (not bland at all, as some other reviews mentioned), but I do season well. My whole family loved it, and I’ll definitely be adding this to our regular rotation.

This was delicious!

This recipe does forget to tell you about deglazing the pan. After the shallot and garlic are fragrant in Step 4 and you’ve added the stock, scrape up the browned bits of chicken and flour from the bottom of the pan. It helps develop the flavors more and thickens the sauce a bit.
I also replaced half a cup of the stock with white wine.

Made this tonight. Family loved it, cleaned their plates. I followed the recipe mostly, except I deglazed with a splash of white wine, added 3 tablespoons of capers (I love them), some cracked red pepper flakes, the zest of 1 lemon and of course as I do for all meals I marinated the chicken this time with some garlic salt and pepper and some Italian seasoning.

Fantastic flavors. Great weeknight dinner. Will definitely make again.

So I have this collection of pasta boxes in my pantry that contain 4oz of pasta and it’s super annoying…anyway I increased the ratios to accommodate a full pound of pasta and this was very good. I took others advice and deglazed with white vermouth(didn’t have wine opened). I also added steamed broccoli florets at the end with the pasta. This was quick, tasty and perfect for a weeknight meal. It’ll go into my rotation for sure.

Loved this recipe. I would be careful about adding salt and pepper to the sauce, until the very end when mixed with the chicken and pasta. There is already a good deal of salt with the capers and breaded chicken bits...

This was delicious.  It’s a great base recipe for whatever you want to toss in with it.  Grape tomatoes, mushrooms, spinach…

easy and delicious added the zest of the lemon as well

Any advice on how long step 3 should take? I worry about under or over cooking the little chunks of chicken.

Actually dinner guests were less than impressed.  Overall taste is pretty bland.  But will say that recipe says serving for 4 but that is really understated.  Makes a large quantity which goes far beyond the four number.

Loved the  'added lemon' comment below from John which I adapted as well.
 In Step 4 before adding the chicken stock deglazed the pan with a little shot  of  white wine , to scrape the delicious  little chicken bits off the bottom. Perfect.

This is a typical italian recipe (why italo-american ?) that is also excellent with veal or fish instead chicken. Deglazing the pan with white wine give a more tasty sauce.

@Ash Linda
I have not buy my guess would be to add them last do you don’t overcook them or cook them first and add them back after you remove the pasta and sauce from the heat.

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