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Creamy Asparagus and Olive Bowties

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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

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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