Thursday, August 13, 2009

Creamy Bowtie and Asparagus Pasta

This is a rich and delicious side dish to serve with almost any type of chicken. Lots of flavor, plus the asparagus looks so bright and pretty in it.

Creamy Bowtie and Asparagus Pasta

1 pkg. bow tie pasta
1/2 c. butter
2 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)
Fresh 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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1 comment:

  1. hello alyssa!

    thanks for the YUMMY recipes!! i have seen that pasta on a few other blogs as well...with a different name...it is SOOO good! I always try to post where i find a recipe...it is fun to find out who is behind this fabulous blog and that you live in SA too!! :)

    -krista

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