Lunch: Bow Ties with Sun-Dried Tomato and Scallion Cream

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.

Ingredients

5 scallions
6 tbsp. chopped reconstituted sun-dried tomato halves (about 12 halves)
1 c. light cream or half-and-half
1 lb. bow ties
1 tsp. salt
1/2 tsp. fresh-ground black pepper
3 tbsp. chopped fresh parsley

Instructions

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.
Wine Recommendation: A fruity red wine will be ideal with the rich sauce and the assertive, salty taste of the sun-dried tomatoes. A slightly chilled bottle of barbera or dolcetto from the Piedmont region of Italy would be perfect.

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