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Bow Tie Pasta with Oven Dried Tomatoes

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Ask my nine-year-old daughter what she wants for dinner and nine times out of ten the answer will be, “Bow Tie Pasta.” What can I say, she is a very reliable girl.

As a mom, I find myself cooking foods that appeal to my husband and me, and I don’t cater to the kids a whole lot. I hope that doesn’t make me a bad parent. Luckily, my kids are pretty good eaters (maybe from necessity). But that doesn’t mean I don’t look out for the foods I know they love, especially when it’s something we all can agree is delicious.

Because of my daughter’s little obsession, I usually check out Bow Tie Pasta recipes when they catch my eye. When I saw the recipe for Bow Tie Pasta with Oven Dried Tomatoes, Asparagus, and Boursin from Tasty Kitchen member barefootbelle, I knew I had to give it a try.

Asparagus, oven dried tomatoes, pine nuts and Boursin … hold the phone, did you it just say Boursin?

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Oh me, oh my. How I love Boursin.

“Yes sweetie, I’d be happy to make Bow Tie Pasta for dinner tonight.”

This is an easy recipe, but not one you can throw together at the last minute. The oven dried tomatoes take 3 1/2 hours. So you’ll need to plan ahead. Despite the time involved, it’s the oven dried tomatoes that totally stole the show for me. They have such a lovely sweetness and concentration of flavors.

Here’s how I made barefootbelle’s lovely Bow Tie Pasta:

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Start with cherry tomatoes. I think grape tomatoes would be delicious, too. Do yourself favor and make more than the recipe calls for. They are so yummy you’ll want some for a crostini or for crackers with cheese (Boursin anyone?), or even eaten straight off the pan.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Halve the tomatoes and place them on your baking sheet facing up and tuck in the whole cloves of garlic. They slow cook until their flavor is mild, creamy and delicious.

Drizzle them with oil, pepper, a pinch of salt, and a pinch of sugar.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Sprinkle on some fresh chopped basil.

Throw the whole thing in the oven for 3 1/2 hours. It’s a long time, but there is an upside: your kitchen will smell like a great Italian restaurant all afternoon.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

In a hot pan, toast the pine nuts until fragrant. That’s my rule of thumb with any nuts. Cook ‘em until they smell nice.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Cook your pasta in well-salted water. Since my husband doesn’t like pasta cooked TOO al dente, I cooked my pasta according to the package instructions, and not the eight minutes recommended on the recipe. I think good Italian pasta takes a little longer anyway. Even after heating everything in the pan at the end, the pasta tasted perfectly cooked and not mushy. Be sure to reserve 2/3 cup of the pasta water before you strain it all away.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Here’s where I departed a bit from the text. The recipe calls for the asparagus to be cooked in the last two minutes, boiled with the pasta. While I’m sure that would work just great, I love the flavor of roasted asparagus, so I chopped up my asparagus into bite-sized pieces …

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

And I tossed them on a baking sheet, drizzled with olive oil, salt and pepper, then roasted at 400ºF until tender crisp, about 8 minutes depending on the size of your spears.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Now it’s time to toss it all together. In a large pan, heat the olive oil over medium heat. Add the garlic. The recipe doesn’t mention it, but I minced mine. Add the tomatoes to warm them. Add the pasta, asparagus and the reserved water. Toss to combine.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Pinch and drop the Boursin into the pan. Add the lemon pepper and pine nuts.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Sprinkle in the Parmesan cheese. Then season with salt and pepper to taste.

 
 
 
Tasty Kitchen Blog: Bowtie Pasta with Oven Dried Tomatoes Asparagus and Boursin. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member Dorothy of Belle of the Kitchen.

Enjoy! The pasta is great combination of flavors, and feels fresh and springy. I think I mentioned that I loved the oven dried tomatoes; they are amazing. I also love what the lemon pepper does to give the pasta a lighter zip. This is a meal that makes me and my girl very happy.

Thank you Dorothy for sharing all of your wonderful recipes! Be sure to check out Dorothy’s wonderful TK recipe box and her blog Belle of the Kitchen. And have you read her Tasty Kitchen feature yet? You’ll fall in love with her even more.

 
 

Printable Recipe

Bow Tie Pasta with Oven Dried Tomatoes, Asparagus, and Boursin

See post on barefootbelle’s site!
4.80 Mitt(s) 10 Rating(s)10 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

This fresh dish hits the spot for a springtime dinner.

Ingredients

  • FOR THE OVEN DRIED TOMATOES:
  • 12 whole Cherry Tomatoes, Halved
  • 3 cloves Garlic
  • 1 teaspoon To 2 Teaspoons Olive Oil
  • 1 pinch Sugar
  • 1 pinch Kosher Salt
  • Freshly Ground Pepper
  • 4 leaves Basil, Julienned
  • _____
  • FOR THE PASTA:
  • ⅓ cups Pine Nuts
  • 8 ounces, weight Bow Tie Pasta
  • 1 bunch Asparagus, Ends Trimmed And Cut Into 2-3 Inch Pieces
  • 1 Tablespoon Olive Oil
  • 3 cloves Roasted Garlic (from The Above List), Chopped
  • 12 whole Oven Roasted Cherry Tomatoes (from The Above List)
  • 1 Tablespoon Fresh Basil, Julienned
  • ¼ cups Grated Parmesan Cheese
  • ¼ cups Garlic And Herb Boursin Cheese, Crumbled (a Good Herbed Goat Cheese Will Work, Too)
  • ¾ teaspoons Lemon Pepper
  • Kosher Salt And Pepper

Preparation Instructions

For the oven-dried tomatoes:

Preheat the oven to 225 degrees. In a small baking pan (I used a round cake pan), place the cherry tomato halves, cut side up. Drizzle with olive oil, sprinkle with sugar, salt and pepper. Sprinkle with basil. Tuck the garlic cloves in between the tomatoes. Bake for 3 1/2 hours. The tomatoes should be shriveled, but still have some moisture. Refrigerate the tomatoes and garlic until ready to use.

For the pasta:

Place a medium saucepan over medium heat. Cook the pine nuts in the dry skillet, shaking or stirring the pan constantly, until the pine nuts are slightly brown on all sides. Remove to a bowl.

In the same saucepan, bring six cups of well-salted water to a boil. Add the pasta and cook for 8 minutes. Add the asparagus and cook for two more minutes. Reserve 2/3 cups pasta water and drain the pasta and asparagus in a colander.

In the same saucepan, heat the olive oil over medium heat. Add the roasted garlic and cook for 30 seconds, then add the roasted tomatoes to warm through. Add the pasta, asparagus and reserved water, tossing to combine. Add the basil, cheeses, lemon pepper, and pine nuts. Toss everything together and taste for salt and pepper.

 
 
_______________________________________

Calli is truly a woman of many talents, from cooking, sewing, crafts, beautiful photography and gardening. Her blog, Make it Do is a treasure trove of recipes, household tips, crafts projects, sewing patterns … you name it. It’s also peppered with photos of her beautiful kids. Go visit her site, and visit it often. There’s always something new to learn there!

 

36 Comments

Comments are closed for this recipe.

Marianne LoMonaco on 5.26.2011

I made this twice now. Wonderful recipe.

Coco200066 on 5.23.2011

Hi,

How a good recipe will travel lol. I saw this recipe the other day (Creamy Asparagus Pasta with Sun-Dried Tomatoes Pastas By: Melanie Barnard -http://www.cookingclub.com/recipes/articletype/articleview/articleid/7004/creamy-asparagus-pasta-with-sun-dried-tomatoes) and I just had to try it,

I did a little twist with Chicken and some extra cheese and it turned out so very nicely that it will be a favorite in our household from now on.

You can find my attempt at it here…. http://thecastirondiva.blogspot.com/2011/05/creamy-asparagus-pasta-with-sun-dried.html

Thanks for posting.

Jeni on 5.23.2011

I had the same problem with the links. But if you click on the Belle of the Kitchen Blog link, then search her recipes for this one, you can print it out there. I’ll be making it tonight!

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Shelly on 5.22.2011

I’m also having the same problem when I click the link. Help! I want to make this for dinner tomorrow! It looks delicious!

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blume on 5.22.2011

I have the same problem as LindaSonia – somehow the links do not take me neither to the printable nor the original recipe…

Hope on 5.21.2011

I made this for dinner last night – I omitted the lemon pepper and had to use Alouette cheese instead of Boursin because they didn’t have it. I looooooved this! I mean love might even be an understatement. I only wish I had used the entire package of tomatoes because I felt like my ratio of tomatoes to asparagus was off just a hair – they both happen to be my favorite veggies! My husband liked it, but in standard man fashion I think he would have appreciated it more with a little less veggie and more protein. I would keep it just as it is (adding more tomatoes, of course.)

Sarah P on 5.21.2011

YUM! I made this last night, and it was a hit. I roasted a whole container of tomatoes, and was glad I did.

LindaSonia on 5.20.2011

Your link doesn’t take me to the original recipe – not sure why??? Nor does your printable recipe link work?!?

Your description looks yummy though.

Lyndie on 5.20.2011

I made this on Wednesday night and it was a big hit at the dinner table! I subbed a Gluten Free fusilli for the bow ties and I couldn’t find any Boursin at my market so I subbed a light cream cheese. I will double the tomatoes when I make it again next week.

JenH on 5.20.2011

I made this for dinner the other night and it was sooooo tasty!
I used walnuts instead of pine nuts, and used Gorgonzola Cheese instead of Boursin (i just used what i had on hand) and it came out great! I recommend doubling the tomatoes and roasting the asparagus! It was a very easy dish to prepare and simply amazing!

Robin on 5.19.2011

I made this and was so pleased! Easy and so tasty.

Suzanne Buckner on 5.19.2011

This is our family favorite now.

KMart on 5.19.2011

A new family fav! I was a bit leery of the Boursin cheese but it gave the dish a unbelievable taste. I would recommend doubling the tomatoes and roaring the asparagus because they were an additional treat.

Katherine D. at servinguplove on 5.18.2011

That looks delicious!
I am excited to try the boursin, as everyone familiar with it seems to be raving about it.

Mela Kamin on 5.17.2011

YAY – just bought bow tie pasta, grape tomatoes & zucchini yesterday – will do that instead of the asparagus. Don’t have the boursin either, but will substitute somethin & just go with what I have. Looks yummy!

Katrina on 5.17.2011

This looks lovely! Yummy dinner idea :)

Leah at justcallmeblessed on 5.16.2011

I made bow tie pasta tonight too! I made it with chicken and a lemon cream sauce! It was the first time I tried this recipe and it was really good! :) Yours looks really yummy too!

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rozanie on 5.16.2011

Sounds like a new favorite dish!!

Sydney on 5.16.2011

That is a beautiful dish! Looks yummy too! I am going to have to whip this one up for sure. Thanks!

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Laurie {Simply Scratch} on 5.16.2011

Love this pasta dish! It has all my favorite things… veggies, pasta and cheese!! Definitely going to make this recipe this week!

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EatLiveRun on 5.16.2011

yummy! I love simple, delicious pasta dishes like this in the summer. Thanks for sharing!

Meghan on 5.16.2011

What is boursin? I have never even heard of it, but apparently I have been missing out on a hidden gem…does it resemble anything in flavor?

Stef @ TooMuchToDoSoLittleTime.com on 5.16.2011

This sounds sooooo very yummy! I have to try this. Thanks for sharing!! :)

Jacqui Mcgreggor on 5.16.2011

Yum, this looks like a perfect light dish for Spring / Summer. Thanks for sharing!

Amanda on 5.16.2011

Oh my goodness, I love Boursin! My favorite vessel for enjoying Boursin is Raincoast Crisp crackers. But I have never seen it used in a recipe before…I will definitely be trying this!

Urban Wife on 5.16.2011

Oh, and Boursin is to die for! I could eat it straight out of the package. Shameless, I know. ;)

Urban Wife on 5.16.2011

I cannot wait to try this for dinner one night! Hopefully I’ll be able to use tomatoes from the plants my mom gave me, fresh off the vine. :)

Keeley on 5.16.2011

Yum! I’m growing cherry tomatoes in my garden this year. I’ve seen Boursin at the store, but I’ve never tried it. Once my tomatoes start overflowing, I’ll have to try this recipe!

Heather of Kitchen Concoctions on 5.16.2011

Oh wow! I actually think I have everything to make this. This will be for dinner tonight!

Wenderly on 5.16.2011

I adore Boursin, what a clever idea to incorporate it with a pasta dish! This looks delish!

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alittlenosh on 5.16.2011

I’ve never had boursin. Gonna have to try it!

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callimakesdo on 5.16.2011

I made this pasta again last week, but this time I added chopped grilled chicken marinated simply with Italian dressing and sprinkled with a little lemon pepper. It made such a delicious meal.

Amy | She Wears Many Hats on 5.16.2011

I just may have to head back out to the produce stand to whip up some of this for tonight! Perfect.

Heather @ Heather's Dish on 5.16.2011

I’ve always wanted to do oven dried tomatoes…and no better way to serve them than with pasta!

Michelle on 5.16.2011

Oh what a great dish considering asparagus is in season and I can’t get enough of it! Cheers!

Jessica @ How Sweet It Is on 5.16.2011

This looks like the perfect Spring dish!