Whenever I eat asparagus I always think of spring, probably because along with peas, it’s one of the early veggies in the garden. Here is an easy dish that is incredibly tasty.
My children love bowtie pasta and I suppose because they do, I do. Eat and enjoy this as a lovely side dish with either fish, pork or chicken.
Bowtie Pasta with Asparagus
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
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Optional: you can add tomatoes or baby peas to this if you like!
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.