Farfalle with Sun-Dried Tomatoes and Kale
This pasta is so easy, but your guests will never know. It tastes super elevated and fancy, but requires low effort. It is more delicious than going to a nice restaurant, and you get to stay in. Topping it with some yummy kielbasa makes for a perfect meal!
Alexis Wilmouth
Jan 29, 2024
1 min read
Ingredients:
- 1 pound Farfalle (bow-tie) pasta
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 2 cups heavy cream
- 8 ounces cream cheese, cut into pieces
- 6 ounces shredded parmesan cheese
- 12 ounce jar marinated quartered artichoke hearts, drained and chopped
- 8.5 ounce jar oil packed sun-dried tomatoes, drained and chopped
- 3 cups kale, chopped
- 14 ounces skinless kielbasa (optional)
Directions:
- Cook the pasta to al dente according to the directions on the package. Add the salt to the water before bringing to a boil to keep the pasta from sticking. Drain the cooked pasta and run under cold water to stop cooking. Set aside.
- If you would like to add kielbasa, prepare it now. If not, then skip to step 3. Cut into quarter inch thich slices, discarding the ends. Heat oil in a medium skillet over medium heat, and add the kielbasa. Fry until just done. Remove from the skillet and set on paper towels in a covered dish to remove the excess grease and keep warm.
- In a large skillet, heat the oil over medium heat. Stir in garlic and sauteé for 30 seconds.
- Add the cream and cream cheese. Cook until melted, stirring often. Add the parmesan and stir constantly until melted and well combined.
- Stir in the artichokes and sun-dried tomatoes. Add in the kale and allow to cook down a little and season with salt and pepper to taste.
- Pour the cream over the pasta and mix together. Add in the kielbasa, if desired and serve warm.
*Store in an airtight container in the fridge for up tp 2 days. Heat before serving.