Ingredients:
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. Jamison)
2/3 cup heavy cream
Salt & freshly ground black pepper, to taste
6 thin spears asparagus, diagonally cut into 2″ pieces, blanched
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.
Instructions:
-In 9″ skillet melt butter.
-Add minced garlic and sauté for one minute.
-Stir in Parmesan cheese and soup base until blended, and then slowly stir in heavy cream, salt, and pepper.
-Add cooked pasta to cream sauce and toss until pasta is coated.
-Fold in asparagus.
-Sprinkle with bacon, pine nuts, parsley, and additional Parmesan cheese, if desired.
-Serve immediately.