INGREDIENTS

INSTRUCTIONS

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. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-18-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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