Friday, June 11, 2010

Anniversary Pasta

1 pkg bow tie pasta
1/2 c. (1 cube) butter - the real stuff
2-3 cloves garlic, minced
3/4 c. grated parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream ( I used milk, next time I think I may use half and half)
Salt and Pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook.

In wok or heavy skillet, melt butter. Ad 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, salt and pepper.

Add cooked pasta to cream sauce and toss until pasta is well covered.

Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and parmesan cheese. Toss together. Serve immediately.