Pasta recipes
Creamy Asparagus and Olive Bowties
Measure
Ingredients
- 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
Method
- 1
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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