4 ounces bow tie pasta
2 Tablespoons unsalted butter
1 clove garlic, finely minced
1/3 cup grated Parmesan cheese
1 teaspoon chicken soup base (I use L.B. Jameson)
2/3 cup heavy cream
Salt & freshly ground black pepper to taste
6 thin spears asparagus, blanched and diagonally cut into 2" pieces
3 strips bacon, cooked and crumbled
2 tablespoons toasted pine nuts
1 tablespoon chopped parsley
Sprinkling of Parmesan cheese, to garnish
Prepare bow tie pasta according to package directions.
In wok or heavy skillet melt butter. Add minced garlic and sauté 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 pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.