Farfalle with Sun Dried Tomato and Scallion Cream

Almost every Sunday night, my boyfriend and I have pasta for dinner. We typically just have spaghetti or rigatoni with meat sauce. I make the sauce in huge batches and freeze it for later use. Last weekend, I didn’t realize we had used up the last of our sauce until Sunday afternoon! So we needed a quick pasta recipe that we could use instead: Farfalle with Sun Dried Tomato and Scallion Cream! (Don’t worry, I made more sauce this weekend so we are safe for the next few weeks!)

This recipe from Food and Wine uses sun-dried tomatoes to make a quick and simple no-cook sauce. The Farfalle with Sun Dried Tomato and Scallion Cream recipe was done in under 30 minutes!

Ingredients:

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Farfalle with Sun Dried Tomato and Scallion Cream

A quick pasta recipe with a delicious sun dried tomato and scallion cream sauce

Course Main Course

Cuisine Italian

Keyword Cream, Farfalle, Pasta, Scallions, Sun Dried Tomatoes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 550kcal

Author Kaitlin @ I Can Cook That

Ingredients

• 5 scallions white and light-green parts only
• 12 sun-dried tomatoes halved
• 1 cup half-and-half
• 1 box 1 pound bow tie/farfalle pasta
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 3 tablespoons chopped fresh parsley
• 1 tablespoon fresh oregano

Instructions

• Bring a large pot of salted water to a boil.
• Bring another small pot of water to a boil (~1 cup of water). Add the dried tomatoes to the small pot. Remove the pot from heat and steep the tomatoes for about 5 minutes. Drain and set aside.
  12 sun-dried tomatoes
• When the large pot of water is boiling, add the farfalle. Cook the pasta according to package directions until al dente, about 15 minutes. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to a large bowl and set aside.
  1 box
• While the pasta cooks, add the scallions, sun-dried tomatoes, and 1/2 cup half and half to a blender or food processor. Pulse until pureed.
  5 scallions, 1 cup half-and-half
• Add the remaining 1/2 cup half and half, the pasta water, salt, and pepper to the mixture and mix to combine.
  1 teaspoon salt, 1/2 teaspoon fresh-ground black pepper
• Pour the sauce over the pasta.
• Add in the parsley and oregano and mix to combine.
  3 tablespoons chopped fresh parsley, 1 tablespoon fresh oregano

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

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