Favorite Family Recipes
1 pkg. bow tie pasta
1/2 c. (1 cube) butter
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream (I used milk, thickened with a bit of cornstarch)
salt & pepper to taste
10-15 spears asparagus, baked (toss in olive oil, salt and pepper and bake @ 400 degrees for 12-20 minutes - depending on how tender you like them)
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (I omitted these)
Parsley, to taste
Parmesan cheese, to taste
Boil bow tie pasta in salted water until al dente.
In a heavy skillet melt butter. Add minced garlic and saute for a minute.
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 baked asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.