Creamy Asparagus and Olive Bowties

Serves 4

Ingredients

  • 1 teaspoon olive oil
  • 2 teaspoons minced garlic
  • 1 1/4 cups chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup Dijon mustard
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 3 (2 oz.) cups asparagus, sliced into 2-inch pieces, blanched
  • 1 cup California Black Ripe Olives, halved
  • 3/4 cup sun-dried tomatoes, sliced, hydrated
  • 7 (1 1/4 lbs.) cups cooked farfalle pasta

Directions

  1. Heat olive oil in a large sauce pan over medium. Add garlic and cook for 1 minute until translucent.
  2. Stir in chicken stock, cream, mustard, lemon juice, thyme, salt and pepper and bring to a boil.
  3. Turn heat down to simmer and cook for 3-4 minutes.
  4. Mix in asparagus, California Ripe Olives and sundried tomatoes.
  5. Toss in pasta and cook for 3-4 minutes until heated through.