Bow Ties With Sun-Dried Tomato And Scallion Cream

• 5 scallions, white and light-green parts only
• 6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves)
• 1 cup light cream or half-and-half
• 1 pound bow ties
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 3 tablespoons chopped fresh parsley

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. 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.
3. 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.
4. Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. 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.
5. 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.

scallions, tomato, light cream, ties, salt, freshground black pepper, parsley

Taken from www.myrecipes.com/recipe/bow-ties-with-sun-dried-tomato-scallion-cream (may not work)