Preheat your broiler to high. Halve and seed the bell peppers, cut into strips, season with salt and pepper, and broil for 5-8 minutes until charred.

In a large pot of boiling salted water, add the farfalle pasta and cook until al dente (10-12 minutes). Drain and reserve a small cup of pasta water.

In a medium saucepan, melt butter over medium heat, add minced garlic and sauté for 1-2 minutes. Mix in grated Parmesan and melt, then gradually add milk or cream stirring until thickened. Season with salt, pepper, and herbs.

Combine the drained farfalle with the garlic sauce in a large bowl. Toss well and mix in half of the roasted bell pepper strips. Serve topped with remaining roasted peppers and extra Parmesan.