Farfalle with Roasted Garlic and Pea Puree

1. 1

   Preheat oven to 425 F.

2. 2

   Cut 1/2 inch off top of garlic head, discarding it, and wrap garlic tightly in foil.

3. 3

   Roast garlic in middle of oven 30 minutes, or until very soft, and cool.

4. 4

   Squeeze roasted garlic from head into a blender.

5. 5

   In a saucepan boil thawed 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.

6. 6

   In a saucepan keep puree warm, covered.

7. 7

   In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente.

8. 8

   Drain pasta in a colander and in a bowl toss with sauce, snow-pea or pea shoots, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.