Name: Bow Ties with Sun-Dried Tomato and Scallion Cream
Yield: 4
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 -

Bow Ties with Sun-Dried Tomato and Scallion Cream

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Ingredients for - Bow Ties with Sun-Dried Tomato and Scallion Cream

1. 5 scallions -

2. 6 tbsp. chopped reconstituted sun-dried tomato halves (about 12 halves) -

3. 1 c. light cream or half-and-half -

4. 1 lb. bow ties -

5. 1 tsp. salt -

6. 1/2 tsp. fresh-ground black pepper -

7. 3 tbsp. chopped fresh parsley -

How to cook deliciously - Bow Ties with Sun-Dried Tomato and Scallion Cream

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.