Bow Ties with Sun-Dried Tomato and Scallion Cream

15 scallions, white and light-green parts only 6 tablespoon(s) chopped reconstituted sun-dried tomato halves (about 12 halves) 1 cup(s) light cream or half-and-half 1 pound bow ties or try fusilli 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 3 tablespoon(s) chopped fresh parsley In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water. Variation: Bow Ties with Sun-Dried Tomato and Herb Cream. An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley. In place of sun dried tomatoes prepare fresh roasted tomatoes if you have fresh and proceed from there in the food processor From: Food and Wine

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