Creamy Bow Tie Asparagus Pasta

 

 

Ingredients

• 1 pkg. bow tie pasta
• ½ c. (1 cube) butter (the real stuff)
• 2-3 cloves garlic, minced
• ¾ c. grated Parmesan cheese
• 1-2 chicken bouillon cubes
• 1 pint heavy cream
• salt & pepper to taste
• 10-15 spears asparagus, blanched and cut into pieces
• ½ c. bacon, crumbled
• ½ c. toasted pinenuts (or to taste)
• Parsley, to taste
• Parmesan cheese, to taste

Instructions

1. Boil bow tie pasta in salted water until al dente. Do NOT over cook.
2. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.
3. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Note: My new favorite pasta