"BLT" Farfalle with White Wine Cream Sauce
I have to admit this recipe did not just "come to me". I was watching my girl Rachael (Ray) one morning and she was putting something delicious together on her show that resembled this recipe. Hers is much creamier than mine, as she uses Boursin cheese, and a different array of fresh herbs. I came up with this version because I absolutely love leeks, and I am also a fan of cooking with wine. Red or white, wine brings such an element of flavor to a dish, especially with something like lemon and fresh herbs. Read on to find out how to make this easy recipe!
What You'll Need:
- 1 large leek
- 8 oz. thick-cut bacon, diced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 tsp. minced garlic
- 1 large tomato
- 2 tbsp. extra virgin olive oil
- Salt and pepper
- 1/3 tsp. fresh thyme, chopped
- 2 lb. dry farfalle pasta
- 1 lemon
2. In a non-stick skillet, saute the bacon until crisp. When the bacon has cooked through and has released some fat, drop in the leeks and stir until wilted. Deglaze the pan with the white wine and add some salt and pepper. Let wine reduce by half, mix in heavy cream and garlic, stir, and simmer on low for about 10-15 minutes.
3. Meanwhile, dice your tomato in medium-sized cubes. Toss in the olive oil, thyme, and salt and pepper. Roast in a 450-degree oven for about 25 minutes. When finished, toss your tomatoes in the skillet sauce and incorporate.
4. Bring a large pot of water a boil, and cook your farfalle according to package directions. When the farfalle is just about cooked perfectly, turn off the burner. Using a large slotted spoon, transfer your pasta to the skillet, not draining completely, but taking some starchy cooking water with you. When all the pasta has been transferred over, stir well and make sure all the pasta gets covered by the sauce. Right at the end, grate some lemon zest over top and toss. Finish with some fresh chives, a touch more lemon zest (for presentation), and viola! Enjoy!