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