Bow Pasta

Preparation :15 mins
Cook :8 mins
Total TIme :38 mins
Servings :Makes 3 servings

Ingredents :

3 cups cooked farfalle (bow pasta)

For The Sun-dried Tomato Pesto Sauce
1/4 cup sun-dried tomatoes
1/4 cup pinenuts (chilgoza) or walnuts (akhrot)
1 tsp chopped garlic (lehsun)
1 tsp chilli powder
4 tbsp olive oil
3/4 cup fresh cream
1/2 cup milk
salt to taste

For The Garnish
1 tbsp finely chopped celery (ajmoda)

For Serving
garlic bread

Method :

For the sun-dried tomato pesto sauce
For the sun-dried tomato pesto sauceSoak the sun-dried tomatoes in ½ cup of warm water in a bowl for 15 minutes. Drain and keep aside.Lightly roast the pinenuts in a broad non-stick pan for 1 to 2 minutes, while stirring continuously.Combine the sun-dried tomatoes, pinenuts or walnuts, garlic, chilli powder and olive oil and blend in a mixer to a smooth paste.Transfer the paste into the same broad non-stick pan, add the fresh cream, milk and salt, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceedJust before serving, re-heat the sun-dried tomato pesto sauce, add the farfalle, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Garnish with celery and serve immediately with garlic bread.
Handy tip:
Handy tip:If walnuts are used for making the sun-dried tomato pesto sauce, dry roasting can be omitted at step 2.