Thursday, May 26, 2011
Creamy Bowtie Pasta with Asparagus, Bacon, and Pinenuts
Creamy Asparagus Bowtie Pasta
16 oz bowtie pasta
1/2 cup butter
2 teaspoons minced garlic
1 pint heavy cream
2 teaspoons chicken bouillon granules
3/4 cup grated fresh Parmesan
1 tablespoon chopped parsley, or 2 teaspoons freeze dried parsley
15 spears of asparagus, cut into 1-2 inch pieces (you can double this if you love asparagus)
1/2 cup cooked, chopped bacon
1/2 cup toasted pinenuts
salt and pepper to taste
Parmesan cheese, for topping
Boil some water in a saucepan, add asparagus pieces and boil for about 2-3 minutes, until asparagus is cooked. Drain and place asparagus in a bowl and set aside.
Boil pasta according to package directions, until cooked.
In a large deep skillet melt butter. Add minced garlic and cook for a few seconds. Whisk in cream and bouillon and cook stirring until mixture begins to boil. Turn down heat and add Parmesan cheese. Add cooked pasta, parsley, asparagus, bacon, and pine nuts. Toss until pasta is well coated with sauce. Season with salt and pepper and serve immediately with extra Parmesan sprinkled on top of individual servings.