Wednesday, October 14, 2009

Creamy Bowtie and Asparagus Pasta

This has got to be my all time favorite pasta recipe! It is wonderful, although not the healthiest- you gotta splurge every now and then, right? And this is totally worth it- butter, cream, and bacon, what's not to love?? I serve this with baked chicken.

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, chopped into 1.5 pieces, blanched (I throw mine in with my pasta the last few minutes I am cooking it.)
1/2 c. bacon, crumbled (the ONLY way I cook bacon is on a cookie sheet in 425 degree oven- so easy, and it gets nice and crispy- takes about 15-20 minutes, I also only buy thick-cut bacon)
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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