- 3/4 pound farfalle (bow tie-shaped pasta)
- 3 to 4 tablespoons extra-virgin olive oil, or to taste
- 2 tablespoons minced fresh mint leaves
- 2 tablespoons minced fresh parsley leaves
- In a kettle of boiling salted water cook the farfalle until it is al dente, drain it well, and in a bowl toss it with the oil, the mint, the parsley, and salt and pepper to taste.