Bow Ties with Sun-Dried Tomato and Scallion Cream

Bow Ties with Sun-Dried Tomato and Scallion Cream


Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 4
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.

RECIPE INGREDIENTS
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




DIRECTIONS
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.



Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008


Nutrition Facts per Serving
Yield: Serves 4
Calories: 569
Fat. Total: 14g
Fiber: 5g

Carbohydrates, Total: 94g
Sodium: 729mg
% Cal. from Fat: 22%

Cholesterol: 40mg
Protein: 18g