Add the pasta and cook according to the package directions. Drain. Meanwhile, mince the shallots to yield 1/2 cup. Cut the onion half into small dice to yield 3/4 cup.

4 oz. multigrain farfalle (bow tie) pasta 1/2 cup frozen baby peas 1/2 cup tahini 1/4 cup warm water 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1/4 tsp. salt 1/4 tsp. ground black pepper 1 ...

Bring a 12-quart pot of water to a boil. Add salt, then pasta and cook until “al dente”. Drain pasta and toss with sauce. Sprinkle with parsley and remaining cheese, and serve.

This is a lovely pasta that works well with the petit manseng. This varietal loves spicy foods and also pairs well with lighter summer salad and light fish.

Fresh pasta cooks much faster than dried, and these farfalle only need 3–4 minutes in boiling salted water. If you choose to dry them for later use, they’ll need around 8 minutes.

Cook 8 ounces butterfly pasta in a large pot of boiling salted water until al dente. Meanwhile, heat 2 tablespoons olive oil in a skillet over high heat; add 1 1/2 pints cherry tomatoes.

In the kitchen, Tassie pairs up Hillsborough wines with Blackened Chicken with Butterfly Pasta, Avocado Emmentaler Salad with Pesto and Rocket, and Rubbed Ribeye Steaks with Cherry Steak Sauce.