BOW TIES WITH SPRING VEGETABLES, ROASTED GARLIC

By AzWench

I love pasta all year round and this is one of my favorites. Use the freshest seasonal vegetables you can find and be sure not to overcook them. The secret is to keep the vegetables crisp so they crunch when you bite into them.

Ingredients

• 2 tablespoons flavored oil from oven dried tomatoes (See separate recipe)
• 1 tablespoon Roasted Garlic (See separate recipe)
• 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
• 2 tablespoons oven dried tomatoes (See separate recipe)
• 2 cups Wolfgang Puck® Free Range Roasted Chicken Stock
• 2 teaspoons each chopped fresh oregano, thyme leaves
• 4 tablespoons chopped fresh Italian parsley leaves 1/2 teaspoon kosher salt
• Freshly ground white pepper
• 2 ounces haricots verts or green beans, trimmed
• 1 carrot, trimmed and cut into thin slices
• 12 pencil asparagus cut into 2-inch slices
• 1 cup broccoli florets
• 1/2 cup fresh peas
• 12 ounces bow tie pasta
• 1/2 cup freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Bring a large stockpot of water to a boil.

In a large skillet or sauté pan, heat the flavored oil. Add the roasted garlic, butter, tomatoes, and stock. Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.

Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and set aside.

When the sauce has been reduced, add the vegetables and stir to heat through.

Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package. Drain the pasta and stir it into the sauce, coating well. Remove the skillet from the heat and stir in the grated cheese.

To serve, divide the pasta and vegetables among 4 large warm plates or bowls. Sprinkle each serving with some of the remaining chopped parsley and serve immediately.