With cream sauce
Farfalle, or bowtie, is a wonderful pasta shape that's best suited for cream or tomato-based sauces. One of my personal favorites is in a simple cream sauce.
First, add farfalle to already boiling, salted water. Cook until it's almost reached your desired tenderness. Then add them to a skillet set over medium-high with a bit of butter. Toss to coat with butter, and sprinkle in about a half a cup of freshly grated parmesan. While still tossing, drizzle in about a cup of pasta water, or enough that when tossed thoroughly, it forms a creamy sauce. Add some frozen peas and keep over the heat, stirring constantly, until the peas are cooked through.
This is a basic recipe that can be adapted in any way you like, you can add other cheese if you like, some fresh herbs, or some cooked bacon or chicken if you want a bit of extra protein. Garlic tastes great in it too, just saute it a little in the pan with the butter before you add your pasta.
