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Easy Homemade Farfalle (Bowtie) Pasta with Lemon Zest & Pistachios – A Fresh Twist on a Classic Favorite
If you’re looking for a simple but elegant pasta dish that impresses without the stress, this pistachio and lemon zest farfalle pasta is a must-try. It’s light, flavorful, and surprisingly easy to make—from the dough to the final buttery bite.
While I usually reach for store-bought bucatini when I’m short on time, this week’s family dinner felt like the perfect opportunity to try something new. Inspired by the bowtie pasta my mum used in her classic pasta salads, I decided to handcraft my own farfalle for the first time. The shape is not only charming but incredibly practical. Its folds and curves catch the lemon zest and crushed pistachios beautifully, delivering bursts of flavor in every bite.
Let’s be honest: I’m not the measuring-tape type especially when it comes to pasta shaping. Saying that, I like to think all butterflies are unique. Some butterflies are tiny, some are a bit lopsided, and a few might have ‘broken wings.’ Enspite of this, I was genuinely impressed with how well these homemade bowties held their shape after cooking. The texture and structure were spot-on—honestly, they looked and tasted like something you’d buy from a gourmet shop.
To make the experience even more enjoyable, I watched Pride and Prejudice while shaping the pasta—it was incredibly soothing, and somehow very on-brand for a romantic, rustic dish like this.
For serving, I paired the lemon pistachio farfalle with oven-roasted chicken leg quarters, and it was the perfect match. Grilled shrimp is another fantastic protein option that complements the citrusy notes and adds a summery feel to the plate.
Whether you’re planning a cozy dinner or hosting friends, this easy pistachio and lemon zest farfalle pasta is a definite crowd-pleaser. It’s a lovely reminder that a little creativity in the kitchen goes a long way.
Pistachio & Lemon Zest Farfalle Pasta
Equipment
- 1 pasta roller
- 1 Pizza Cutter
- 1 curvy pasta cutter
Ingredients
Homemade Pasta
- 1 cup semolina flour
- 1 cup 00 flour
- 3/4 cup water
- 1/8 tsp regular salt
Pasta "sauce"
- 1 cup shelled pistachios
- 2 lemons 2 for zest and 1/2 of one to juice
- 1 tsp sea salt
- 1 cup fresh Italian parsley
- 3 garlic cloves
- 1/2 red onion
- 1/2 cup bread crumbs
- 3 tbsp extra virgin olive oil
- 1 cup finely grated parmesan cheese
Instructions
Homemade Farfalle (Bowtie Pasta)
- Make the Dough: In a large bowl, combine both flours, a pinch of salt, and water. Mix until a rough dough forms. Let it rest for about 10 minutes—this helps the flour hydrate. After resting, knead the dough until smooth and elastic. Divide into four portions to make rolling easier.
- Roll It Out: Working with one piece at a time, feed the dough through your pasta roller, gradually thinning it until you reach setting 6. You’re aiming for a smooth, even sheet—not too thick, not too delicate.
- Cut the Shapes: Using a fluted pasta cutter (the curvy one), slice the dough into thin wavy strips. Then, with a straight-edge pizza cutter, cut those strips into small rectangles. Make sure the long sides of the rectangles are straight—these will form the “wings” of your bowties.
- Shape the Farfalle: Now for the fun part! Gently pinch each rectangle in the center with your fingers to form the classic butterfly or bowtie shape. Press firmly enough to hold the shape, but not so hard you tear the dough. Repeat with the rest of the pieces.
- Let Them Rest: Place your beautiful farfalle on a sheet of parchment paper to dry slightly while you prepare your sauce. They’ll firm up just enough to hold their shape when cooked.
The pasta "sauce"
- Prep the Flavor Boosters: Zest two lemons and finely chop a generous handful of fresh parsley. Set these aside—they’ll add brightness and color at the end.
- Crunch Time: Place the pistachios in a sandwich bag and give them a good bash with a meat tenderizer (or whatever heavy tool you’ve got handy) until they’re in small, chunky pieces. Toast the crushed pistachios in a dry pan with breadcrumbs until golden and fragrant. Set aside for later—they’ll be your crunchy topping and mix-in.
- Aromatic Base: Finely chop the garlic and onion. In a large frying pan over medium-low heat, warm 1 tablespoon of olive oil and sauté the garlic and onion until soft and just beginning to turn golden. This is your flavor base—low and slow is key.
- Cook the Farfalle: Bring a large pot of salted water to a boil. Add your homemade farfalle and cook for 6–7 minutes, or until perfectly al dente. Drain and get ready to bring it all together.
- Bring It All Together: Add the cooked farfalle straight into the pan with the sautéed garlic and onions. Toss to coat. Turn off the heat, then stir in the chopped parsley and lemon zest while the pasta is still warm to help release their aroma. Add in half of the toasted pistachio-breadcrumb mix and stir to combine.
- Final Touches: Squeeze in the juice of half a lemon, drizzle over the remaining olive oil, and toss with a generous handful of freshly grated Parmesan. Transfer to a serving dish and finish with the rest of the toasted pistachio and breadcrumb topping for an irresistible crunch.
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more recipe ideas that will be loved by all!
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