Bow Ties with Sun-Dried Tomato and Scallion Cream Recipe

Bow Ties with Sun-Dried Tomato and Scallion Cream Recipe

  • 5 scallions, white and light-green parts only
  • 6 tablespoons chopped reconstituted sun-dried tomato 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
  1. In a blender or food processor, puree 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. 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.
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