Here in Italy, bowtie pasta is called farfalle (“butterflies “- have a look at them again and you’ll see the name fits!) Many restaurants serve “alla primavera” dishes, which generally indicates the predominance of springtime vegetables, such as asparagus, peas – though not always. In fact, in this recipe served by the Hotel Sole in Assisi, the principal vegetables are a summer one (bell pepper) and a fall one (mushrooms). Ingredients: 1 yellow bell pepper 1 red bell pepper 1 small red chili pepper 2 T. or so of olive oil 1/2 large yellow or white onion 3 large mushrooms or 6 medium ones 1/2 c. cream 1-1/2 c. chopped tomatoes (canned ones – if you cannot get vine-ripened in season!) salt, pepper to taste Heat olive oil and add diced peppers, chili pepper and diced onion.
Add about 1 cup water and simmer for about 10 minutes and then add tomatoes, finely-chopped mushrooms and salt (about 1/2 t) and cook about 10-15 minutes uncovered (so that the water of the tomatoes evaporates for the most part).
When done, blend for a few seconds with an immersion blender. Add cream just before serving. Cook the farfalle pasta al dente, drain.
Add pasta to sauce and stir. Serve with a sprinkling of Parmesan.