Recipe: Grease lightly the garlic cloves and roast them in the oven at medium temperature, until golden and soft. Put the roasted garlic in a blender with a little bit of the cooking cream and the Grana Padano cheese and blend until smooth. Let the roasted garlic sit for a while until you are ready to use it. In a large frying pan, heat the butter and sauté the red peppers, capicollo, shallots and sweet peas for about 4 minutes. Add the cooking cream and the roasted garlic paste and reduce slightly. Season to taste with salt and pepper and add the farfalle, which had been boiled according to the package directions. Toss well and serve. Sprinkle with some fresh parsley on top. This recipe is for 4 portions of pasta.