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Monday, July 11, 2011

Bowtie and Aparagus Pasta from

Anniversary Bowtie & Asparagus Pasta

From the blog
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. 
Do NOT over cook.
In wok or heavy skillet melt butter. 
Add minced garlic and saute a minute or so.
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.

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