Recipe: Farfalle with Roasted Garlic and Pea Puree

Could you add chicken to this?

FARFALLE WITH ROASTED GARLIC AND PEA PUREE

1 garlic head
1 (20 oz) fresh peas
2 cups water
1 tbsp unsalted butter
3 tbsp fresh lemon juice
1 tbsp chopped fresh tarragon leaves
salt; to taste
freshly ground black pepper; to taste
3/4 lb farfalle (bow tie pasta)
1/2 cup fresh snow pea or pea shoots

Preheat oven to 425 degrees.

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 peas in 2 cups salted water until just tender, about 5 minutes, and in blender puree garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep
puree 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.

Servings: 4
Source: Cooking Live with Sara Moulton
TV Food Network (Show #CL-9129 broadcast 05-14-1998)