(It’s just a fancy name for bow-tie pasta.)
Tonight I was lured by a recipe in the December issue of Cooking Light (one of my favorite magazines, and they have a great recipe database on their website too): Farfalle with Creamy Wild Mushroom Sauce. This name just makes Bow-Tie Noodles with Mushrooms sound very shi shi la la.
It was OK, but the saltiness overwhelmed everything that might have been good about it. Normally I have a really, really hard time following a recipe, but this time I added a teaspoon of salt to the mushrooms as they cooked, just because they said so, and who am I to question their recipe? They have a fantastic magazine and do know what they’re talking about. But after adding the 1/2 cup of grated Parmesan cheese, which is salty in itself, it was just too much. Mike the Saltaholic loved it though.
Tip: if your husband adores salt and shakes it on with reckless abandon automatically, before he even tastes whatever it is he’s salting, pepper it before you give it to him. That way it looks like it has already been salted and peppered, and he’ll start eating it right away. (This only works if he likes pepper, too.)