October 25, 2011
Bowtie Pasta with Asparagus: Samantha
Loved this. I made it last week. I have another asparagus pasta on here and I like this one better….as did my husband and son. Enjoy!
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
Parmesan cheese, to taste
Cook bacon till crispy and crumble. 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. (I wrap the asparagus in a wet paper towel and cook in the microwave for 2 minutes and then cut up and add to sauce/pasta) Sprinkle with crumbled bacon, and Parmesan cheese and toss together. Serve immediately.