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

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

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Level: Easy

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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

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.

9 Comments

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Becca @ Amuse Your Bouche on 1.3.2012

This sounds delicious, I can’t wait to make it in the spring!

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caitstolt on 5.20.2011

I am obsessed! This was absolutely delicious thank you so much for posting! Everything worked so well together and it was worth the little extra work :D

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rozanie on 5.16.2011

Can’t wait to try this!

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agoldberg on 5.15.2010

We made this tonight as a side for dinner. Even my in-laws who hate all veggies liked it. The only variations we made were using a whole container of tomatoes, omitting the basil (sold out at the grocery store!) and I forgot to put in the lemon pepper. It was still good despite the omissions so we’ll definitely make again.

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suzamews on 4.27.2010

I made this last week with a couple friends. We loved it but made a couple changes. We roasted the asparagus and used the whole container of tomatoes, boursin and pasta. It was delicious. Thanks for a great recipe.

10 Reviews

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Dyedinthewoolcook on 9.28.2011

This is an absolutely delicious recipe. My family loves it. The tomatoes are wonderful and I’ve used them in other dishes. Yum!

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Jena H. on 7.22.2011

I have made this pasta many times and my family just loves it! I roast the asparagus and use crumbled Blue Cheese instead of Boursin and it tastes great! I always get rave reviews when I make this for guests!

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Rebecca on 6.7.2011

I’ve made this dish several times since it was posted and it’s so good. A great way to satisfy your asparagus cravings. Boursin is so high in fat, I usually do just a spoonful of goat cheese instead and it seems to do the trick just fine. Yum!

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ekstark89 on 6.4.2011

I made this pasta dish last night for a ladies night and everyone loved it! I also roasted the asparagus and used a different cheese (I couldn’t find the exact one listed in the recipe in my grocery store). I will definitely make this one again! Thanks!

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cambridgecowgirl on 6.3.2011

My husband and I thought this pasta dish was just OK. I followed the recipe with one difference – I roasted the asparagus instead of boiling it. We probably wouldn’t make it again.

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