Creamy Bowtie Asparagus Pasta

This Creamy Bowtie Asparagus Pasta is loaded with 1st Baron Verulam, asparagus, and pine nuts. Serve with chicken to make a entire meal. So tasty!

This creamy bowtie & asparagus pasta is always a favorite, I guess let's imagine it's far one of the quality pasta dishes. This pasta dish changed into actually at the beginning served to us at our wedding ceremony luncheon. It became my wedding day so I didn’t need to stuff my face in front of all and sundry however I don't forget wondering that I honestly wanted to.

Also try our other recipes Asparagus and Tomato Frittata Slice

  • 1 pkg. bow tie pasta
  • 1/2 c. butter 1 stick (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 cube(s) chicken bouillon
  • 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
  1. Boil bow tie pasta in salted water till al dente. Do not over cook dinner.
  2. In wok or heavy skillet melt butter. upload minced garlic and saute a minute or so.
  3. upload Parmesan Cheese and bouillon dice(s). whilst the bouillon dice is dissolved, slowly stir in heavy cream and salt & pepper. 
  4. add cooked pasta to cream sauce and toss until pasta is nicely blanketed. upload blanched asparagus. 
  5. Sprinkle with crumbled Bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve right now.

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