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Bow Ties with Sun-Dried Tomato and Scallion Cream

Source of Recipe


From "Food and Wine Quick From Scratch"






List of Ingredients



• 5 scallions, white and light green parts only
  
• 6 Tbsp reconstituted sun-dried tomatoes, about 12 halves, or use drained oil-packed sun-dried tomatoes
  
• 1 cup light cream or half-and-half
  
• 1 pound bow-tie pasta
  
• 1 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 3 Tbsp chopped fresh parsley
  






Instructions



1. In a blender or food processor, purée the scallions and sun-dried tomatoes with 1/2 cup of the cream.
   
   
2. 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.
   
   
3. Drain the pasta and toss with the purée, 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.
   
   Serves 4
   
   
   Prep Time: 5 minutes
   Cooking Time: 15 minutes