Ingredients

• 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

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Instructions

1. 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.