Bow Ties with Sun-Dried Tomato and Scallion Cream

By barbell

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, white and light-green parts only
• 6 tablespoon(s) chopped reconstituted sun-dried tomato halves (about 12 halves)
• 1 cup(s) light cream or half-and-half
• 1 pound(s) bow ties
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) fresh-ground black pepper
• 3 tablespoon(s) chopped fresh parsley
• shrimp to taste

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

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.