The sweet butterfly shape traps and holds chunky sauces—made with anything from bits of meat to caramelized onion to chopped
vegetables. Farfalle (a.k.a. bow-tie pasta) does well with smoother sauces, too, as long as they’re bold; because the pasta
is thick, it needs assertive flavor from the sauce.
Farfalle with Artichokes, Peppers, and Almonds
Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they're crisp but not chewy.
Recipe: Farfalle with Artichokes, Peppers, and Almonds