You can use a variety of pasta shapes. Ideally, choose one that holds the mayonnaise well, such as bow-ties or elbow macaroni.
Cook 300 g farfalle (bow-tie pasta) as for main recipe. Finely dice 2 shallots. Thinly slice 2 zucchini. * Heat 3 tablespoons olive oil in nonstick pan. Add shallots; cook until transparent. Add zucchini, 250 g fresh or frozen broad or lima beans and 1/2 cup (125 ml) vegetable stock. Cover; cook over medium heat 10 minutes. Drain; cool. Combine vegetables and pasta in a bowl. Whisk 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin and 1 tablespoon lemon juice. Add salt to taste. Stir into salad. Chill.