Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes
Total 40 mins, includes cooling time
Active 30 mins
Makes 6 servings
TIP: For best results and texture here, use shredded rather than grated Parmesan.
Ingredients
    • Kosher salt
    • 1 pound bow tie (farfalle) pasta
    • 2 tablespoons extra virgin olive oil
    • 2 garlic cloves, grated on a rasp grater
    • 2 cups heavy cream
    • One 8-ounce block cream cheese, cut into pieces
    • 1 1/2 cups bagged shredded Parmesan cheese (about 6 ounces; see Cook’s Note)
    • One 12-ounce jar marinated quartered artichoke hearts, drained and halved lengthwise
    • One 8.5-ounce jar oil-packed sun-dried tomatoes, drained and chopped
    • 5 ounces baby kale or baby spinach (about 5 cups)
    • Freshly ground black pepper
    • 1/2 cup chopped walnuts, toasted, for garnish
    • 1/4 cup minced chives, for garnish
Directions
  1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta well and return to the pasta pot.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Stir in the garlic and sauté for 1 minute. Add the cream and cream cheese and cook, stirring often, until melted. Add the Parmesan and whisk constantly until well blended. Gently stir in the artichokes and sun-dried tomatoes. Add the baby kale and salt and pepper to taste.
  3. Pour the cream sauce over the drained pasta and gently toss to coat, taking care not to over-stir or break up the pasta.
  4. Spoon into bowls and top each with toasted walnuts and chives. Serve hot.
  5. Store leftovers in a covered container in the refrigerator for up to 4 days.

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