Begin by boiling a large pot of salted water. Add the farfalle and cook according to the package instructions until al dente. This usually takes about 10–12 minutes. Drain the pasta, reserving a cup of the cooking water. This water is gold for adjusting the sauce later.

In a large skillet, heat the olive oil over medium heat. Once it shimmers, add the finely chopped shallot. Sauté for about 2–3 minutes until softened. You don’t want them to brown.

Next, stir in the minced thyme and sage, cooking them for another minute until fragrant. Your kitchen will smell heavenly right about now.

Now add the ground cumin and coriander, and if you’re using it, the smoked paprika. Cook for about 30 seconds. This will bring out their flavors.

Add the roasted garlic cloves to the skillet, smashing them gently with a wooden spoon. They should break apart easily, blending into your sauté. Next, add the drained white beans and 2 ½ cups of stock. Bring this mixture to a gentle simmer.

Allow it to bubble away for about 5 minutes. Use your wooden spoon to mash the beans slightly—this will help thicken the sauce.

Now, introduce the cooked farfalle to the skillet. Toss everything together, ensuring the pasta is well coated in the creamy sauce. If the sauce seems too thick, gradually stir in the reserved pasta water until you achieve your desired consistency.

Taste and season with salt and freshly cracked black pepper.

Plate your pasta up and sprinkle with freshly chopped parsley. If you’re in the mood for an extra flavor boost, add a sprinkle of Parmesan or Pecorino Romano.

This dish is perfect served immediately, but I find it even better the next day as the flavors meld together beautifully.