Monday, March 1, 2010

Bowtie & Asparagus Pasta

Asparagus was on sale this past week so I was so excited to make this recipe again. I found this recipe last year over at favorite family recipes. It is so yummy, not good for you, so if you are still doing great with your "eat healthier this year" resolution move on. This is great as a main course or a side dish. Look for my upcoming post of Paprika chicken (also from favorite family recipes (she served these two recipes for her wedding dinner-yes they are that good) . They go delicious together.
Bowtie & Asparagus Pasta
1 pkg. bow tie pasta
1/2 c butter(the real stuff)
2-3 cloves garlic, minced
3/4 c grated Parmesan cheese
2 chicken bouillon cubes
1 pint heavy cream
salt and pepper to taste
10-15 asparagus spears, blanched
1/2 c bacon, crumbled
1/4 c toasted pine nuts
Parsley, to taste
Parmesan cheese, to taste
Boil pasta in salted water until al dente. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan cheese and bouillon cubes. When the bouillon has dissolved, slowly stir in heavy cream and salt and pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with bacon, toasted pine nuts, parsley and Parmesan cheese and toss together. Serve immediately.

While typing this I realized I didn't add enough cream so it should have more sauce to it than my picture shows.

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