Farfalle with Sun Dried Tomatoes and Artichokes

Serves 4


1 lb Farfalle pasta (Bowties)
1 jar of sun dried tomatoes in oil, chopped, reserve the oil
2 TBS Chopped garlic
1 can (14oz) can artichoke hearts (sliced in half)
¾ cup white wine
1 ½ cups whole milk (or half and half)
1 TBS flour
¾ cup parmesan cheese
¼ stick unsalted butter
1 tsp parsley
Salt and Pepper


In a medium pasta pot, boil the pasta in salted water to al dente, drain, leave in the colander. In the pasta pot add the garlic and the reserved oil from the Sun dried tomatoes . Cook until garlic is medium brown. Whisk in the butter, white wine and milk. Add in the flour, salt and pepper and whisk continually while simmering for 5 minutes or so. (Add in more milk if it becomes too thick) Lastly mix the Parmesan cheese and Parsley. Add the chopped tomatoes and artichokes to heat through. Return the pasta to the pot and toss. Serve immediately with some parmesan cheese and parsley over the top