Pasta with sundried tomatoes

I was wondering what to do with sun-dried tomatoes by that time my sister send me this recipe. The taste was totally different with the usual pasta sauces. It turned out good with the herbs and olive oil in sun-dried tomatoes. If need, add vegetables of your choice.

Ingredients:

• Shell pasta - 1/2 pound
• Sun dried tomatoes - 3 tbsp
• Cream cheese* - 3 tbsp
• Milk* - 1/2 cup
• Scallions - 3, white and light green parts only
• Salt - 1/2 tsp
• Fresh ground pepper - 1 tsp

Method:

In a large pot of boiling salted water, cook the shells until it is done. (15 minutes)  Drain the pasta and reserve some pasta water.
In a blender or a food processor, puree the scallions, sun- dried tomatoes with cream cheese and 1/4 cup of milk.

Heat a pan with olive oil and add the puree and saute for 5 minutes in a low- medium flame. Add pasta, the remaining 1/4 cup of milk and 1/3 of reserved pasta water, ground pepper and salt.

Switch it off. If need add chopped parsley and serve hot.

Note:

• * cream cheese and milk can be replaced by half and half milk or full cream. I didn't get half and half so I included cream cheese with milk for thickness and creamy texture.
• chopped fresh parsley can be added at final stage.
• If the sauce is too thick add pasta water accordingly.