Cook 1 lb. of farfalle pasta to al dente and drain and return to pot. Halfway through your pasta cooking time, reserve 1/2 cup of pasta water. Over low heat and I mean the lowest setting, put 2 tablespoons of extra virgin olive oil in a pan with 2 cloves of garlic that is semi-smashed. Just let the pan set while you do everything else. The garlic will infuse the oil with a wonderful garlic taste.
While the pasta is cooking and your oil is infusing, grate 1 cup of Pecorino Romano cheese, chop 2 scallions, 2 tablespoons chopped Italian parsley and optional 2 teaspoons lemon thyme. Actually you can use just about any herb you desire such as basil, rosemary, majoram....be creative.
Remove garlic cloves from the oil, discard and pour oil over pasta, pour reserved pasta water over pasta and combine all. Add scallions, parsley, thyme and combine. Add cheese and combine.
I did find that the lemon thyme gave the pasta a subtle lemon taste in the background.
Time to eat!