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:

Farfalle with Sun Dried Tomato and Scallion Cream

Kaitlin @ I Can Cook That

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

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 550 kcal

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!

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

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