1/2 c. olive oil
1 oz. garlic
1 oz. basil
6 oz. sun-dried tomatoes
2 c. cream
2 oz. shitake mushrooms, julienne
Salt & white pepper
1 order farfalle pasta
2 oz. whole butter

In a food processor puree the olive oil, garlic, basil and sun-dried tomato. Saute the shitake mushrooms in some whole butter. Add cream and let reduce then add sun-dried tomato mixture. Finish with salt and pepper. Arrange hot pasta in dish and spoon mushrooms and sauce over pasta.