Farfalle with Sun Dried Tomato and Scallion Cream
A quick pasta recipe with a delicious sun dried tomato and scallion cream sauce
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!