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Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes
Ingredients
  • Kosher salt
  • 1 pound bow tie (farfalle) pasta
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, grated on a rasp grater
  • 2 cups heavy cream
  • One 8-ounce block cream cheese, cut into pieces
  • 1 ½ cups bagged shredded Parmesan cheese (about 6 ounces; see Cook’s Note)
  • One 12-ounce jar marinated quartered artichoke hearts, drained and halved lengthwise
  • One 8.5-ounce jar oil-packed sun-dried tomatoes, drained and chopped
  • 5 ounces baby kale or baby spinach (about 5 cups)
  • Freshly ground black pepper
  • ½ cup chopped walnuts, toasted, for garnish
  • ¼ cup minced chives, for garnish
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