Farfalle with roasted garlic and pea puree
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic head | |
| 20 | ounces | Fresh peas |
| 2 | cups | Water |
| 1 | tablespoon | Unsalted butter |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Chopped fresh tarragon leaves |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ¾ | pounds | Farfalle |
| ½ | cup | Fresh snow pea or pea shoots |
Directions
Preheat oven to 425 degrees. Cut ½-inch off top of garlic head, discarding it, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender. In a saucepan boil peas in 2 cups salted water until just tender, about 5 minutes, and in blender puree garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep puree warm, covered. In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente. Drain pasta in a colander and in a bowl toss with sauce, snow pea or pea shoots, and salt and pepper to taste. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-18-1998
Recipe by: Sara Moulton
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