Ingredients
5scallions
6tbspsun dried tomato halves,(about 12 halves), reconstituted, chopped
1cuplight cream,or half and half
1lbbow ties
1tspsalt
½tspfresh ground black pepper
3tbspfresh parsley,chopped
Preparation
In a blender or food processor, puree the scallions and sun-dried tomatoes with ½ cup of the cream.
In a large pot of boiling, salted water, cook the bow ties for about 15 minutes, until just done. Reserve ½ cup of the pasta water.
Drain the pasta and toss with the puree, the remaining ½ cup cream, ⅓ 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.
Serve warm, and enjoy!
