Bow Ties With Spring Vegetables, Roasted Garlic

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Wolfgang Puck


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2 tablespoons flavored oil from oven dried tomatoes (See separate recipe)

1 tablespoon Roasted Garlic (See separate recipe)

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

2 tablespoons oven dried tomatoes (See separate recipe)

2 cups chicken stock

2 teaspoons each chopped fresh oregano, thyme leaves

4 tablespoons chopped fresh Italian parsley leaves 1/2 teaspoon kosher salt

Freshly ground white pepper

2 ounces haricots verts or green beans, trimmed

1 carrot, trimmed and cut into thin slices

12 pencil asparagus cut into 2-inch slices

1 cup broccoli florets

1/2 cup fresh peas

12 ounces bow tie pasta

1/2 cup freshly grated Parmesan cheese

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