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Source: Food and Wine Quick from Scratch

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.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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5 scallions, white and light green parts only
6 tablespoons 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 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons fresh parsley, chopped




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.

* To reconstitute sun-dried tomatoes, bring enough water to boil in a small pan 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.


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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