Farfalle With Roasted Garlic And Pea Puree

Recipe Ingredients

1		Garlic head
20 oz	568g	Fresh peas
2 cups	474ml	Water
1 tablespoon	15ml	Unsalted butter
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Chopped fresh tarragon leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 lb	340g / 11oz	Farfalle
1/2 cup	118ml	Fresh snow pea or pea shoots

Recipe Instructions

Preheat oven to 425 degrees.

Cut 1/2-inch off top of garlic head, discarding it, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender.

In a saucepan boil 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. In a saucepan keep puree warm, covered.

In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente. Drain pasta in a colander and in a bowl toss with sauce, snow pea or pea shoots, and salt and pepper to taste.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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