Creamy Pasta with Asparagus & Bacon

​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.

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