Bow Ties with Sun-Dried Tomato and Scallion Cream

Ingredients

• 1 pound bow ties 
• 3 tablespoons parsley fresh chopped
• 0.5 teaspoon fresh-ground pepper black
• 1 cup cup heavy whipping cream light
• 1 teaspoon salt 
• 5  scallions white
• 12 halves reconstituted sun-dried tomato halves chopped

Equipment

• food processor
• frying pan
• pot
• blender

Directions

1. In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.
2. 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.
3. 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.
4. 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.
5. Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes.
6. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes.
7. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them.
8. 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.