FARFALLE WITH ROASTED GARLIC AND PEA PURéE

Farfalle with Roasted Garlic and Pea Purée image

Yield Makes 4 servings

Number Of Ingredients 8

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1 head garlic
two 10-ounce packages frozen peas, thawed
2 cups water
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon leaves
3/4 pound farfalle (bow-tie pasta)
1/2 cup fresh snow-pea or pea shoots

Steps:

Preheat oven to 425° F.
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 thawed peas in 2 cups salted water until just tender, about 5 minutes, and in blender purée garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep purée 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.