Current location:Free Recipes>Pasta>
Pub date
2008-01-08
Creamy Asparagus and Olive Bowties
Source: Editor: Read:
Measure |
Ingredient |
| 1 teaspoon | Olive oil |
| 2 teaspoons | Minced garlic |
| 1 1/4 cup | Chicken stock |
| 1/2 cup | Heavy cream |
| 1/4 cup | Dijon mustard |
| 1 1/2 Tablespoons | Lemon juice |
| 1 teaspoon | Chopped thyme |
| 1/2 teaspoon | Kosher salt |
| 1/4 teaspoon | Coarsely ground black pepper |
| 3 cups (12 ounces) | Asparagus sliced into 2-inch pieces, blanched |
| 1 cup | California Ripe Olives, halved |
| 3/4 cup | Sliced sundried tomatoes, hydrated |
| 7 cups (1 1/4 pounds) | Cooked farfalle pasta |
Directions:
Heat olive oil in a large sauce pan over medium. Add garlic and cook for 1 minute until translucent. Stir in chicken stock, cream, mustard, lemon juice, thyme, salt and pepper and bring to a boil. Turn heat down to simmer and cook for 3-4 minutes. Mix in asparagus, California Ripe Olives and sundried tomatoes. Toss in pasta and cook for 3-4 minutes until heated through. Serves 4.
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