Ingredients
- 1 pkg. bow tie pasta
- 1/2 c. (1 stick) butter (the real stuff-- can be reduced to 1/4 c. to make lighter)
- 2-3 cloves garlic, minced
- 3/4 c. grated Parmesan cheese
- 1-2 chicken bouillon cubes
- 1 pint heavy cream (or half & half to make lighter)
- salt & pepper to taste
- 10-15 spears asparagus, blanched and cut into pieces
- 1/2 c. bacon, crumbled
- 1/2 c. toasted pinenuts (or to taste)
- Parsley, to taste
- Parmesan cheese, to taste
Instructions
- 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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