Pasta with Creamy Sundried Tomato and Scallion Sauce
Kosher salt to taste
1poundspaghetti (or other long skinny pasta)
6scallions(trimmed and cut into pieces; both white and green parts)
16 to 20sun-dried tomatoes(in oil; drained, roughly chopped)
1cuphalf-and-half
Freshly ground pepper to taste
⅓cupchopped parsley
¼cupgrated Parmesan cheese(plus more to serve)
Instructions
Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally. You will want to drain this pasta and reserve 1 cup of the cooking liquid about two minutes before it is thoroughly cooked, as it will continue to cook in the sauce.
While the pasta is cooking, add the scallions, tomatoes, and about 1/4 cup of half-and-half to a blender or food processor. Puree the mixture. Pour it into a saucepan along with the rest of the half-and-half and heat until almost simmering over medium-low heat. Do not allow the mixture to boil or it will separate. Season with salt and pepper.
Drain the almost-cooked pasta, adding 1/2 cup of the reserved cooking water to the creamy sauce. Return the pasta to the large pot, add the sauce, and toss and stir over medium heat for another minute or two (tongs are very good for this) until the sauce is evenly distributed in the pasta, and the pasta is cooked to your liking. Add some or all of the remaining pasta cooking water if desired. Stir in the parsley and the 1/4 cup Parmesan and serve hot. Pass the extra Parmesan at the table.
Notes
What the Kids Can Do:Measure the ingredients, and cut the scallions and sundried tomatoes with an age-appropriate knife, if they are old enough. Finding a sturdy plastic knife for older kids is a great way to give them some investment in the kitchen. My son used his plastic knives for years.