FARFALLE w/SUN DRIED TOM & SCALLION CREAM SAUCE

By BobD

Ingredients

• Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.
• 5 scallions, white and light-green parts only
• 6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves)
• 1 cup light cream or half and half
• 1 pound bow ties
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 3 tablespoons chopped fresh parsley

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.

In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper, and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.


VARIATION: Bow Ties with Sun-Dried Tomato and Herb Cream

An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley.

Reconstituting Sun-Dried Tomatoes:

In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them.