Bow Ties With Spring Vegetables, Roasted Garlic, Parmesan

Recipe Ingredients

2 tablespoons	30ml	Flavored oil from Oven-Dried Tomatoes - (see recipe)
1 tablespoon	15ml	Roasted Whole Garlic - (see recipe)
4 tablespoons	60ml	Unsalted butter - (1/2 stick) - cut small pieces
2 tablespoons	30ml	Oven-Dried Tomatoes - (see recipe)
2 cups	474ml	Chicken Stock - (see recipe)
2 teaspoons	10ml	Chopped fresh oregano
2 teaspoons	10ml	Chopped fresh thyme leaves
4 tablespoons	60ml	Chopped fresh Italian parsley leaves
1/2 teaspoon	2.5ml	Kosher salt
		Freshly-ground white pepper - to taste
2 oz	56g	Haricots verts or green beans - trimmed
1		Carrot - trimmed, and
		Cut into thin slices
12		Pencil asparagus - cut 2" slices
1 cup	146g / 5.1oz	Broccoli florets
1/2 cup	118ml	Fresh peas
12 oz	340g	Bow tie pasta
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese

Recipe Instructions

Bring a large stockpot of water to a boil.

In a large skillet or saute pan, heat the flavored oil. Add the roasted garlic, butter, tomatoes, and stock. Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.

Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and set aside.

When the sauce has been reduced, add the vegetables and stir to heat through.

Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package. Drain the pasta and stir it into the sauce, coating well. Remove the skillet from the heat and stir in the grated cheese.

To serve, divide the pasta and vegetables among 4 large warm plates or bowls. Sprinkle each serving with some of the remaining chopped parsley and serve immediately.

Additional Parmesan cheese can be grated onto the dish after serving.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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