Creamy Pasta with Asparagus

Creamy pasta with asparagus is my go to comfort dish for busy nights when I need something luscious but not overly fussy. The velvety Parmesan sauce coats every bite of tender pasta and bright asparagus, while toasty pine nuts and a sprinkle of fresh parsley add depth and a touch of elegance. This recipe quickly became a favorite in our house the very first time I tossed it together on a spring evening when I had asparagus begging to be used and a longing for something creamy and satisfying.

The first time I made this recipe I was amazed at how impressive and delicious it tasted with only a handful of ingredients. Now I make it whenever asparagus is at its brightest green and it always gets rave reviews.

Ingredients

• Bow tie pasta: The shape catches creamy sauce so well
• Unsalted butter: Brings richness and helps bloom the garlic flavor
• Garlic: Use a fresh clove for the best aroma it transforms the sauce
• Parmesan cheese: Look for freshly grated from a wedge for maximum nutty flavor
• Chicken soup base: Use a high quality brand for more depth than plain salt
• Heavy cream: Creates a silky texture and elevates the whole dish
• Salt and black pepper: Taste and season as you go for balanced flavor
• Thin asparagus: Go for firm spears avoid any that are limp or wrinkled
• Toasted pine nuts: Buy from a store with high turnover to ensure freshness
• Chopped parsley: Look for flat leaf parsley with vibrant color and no bruised spots
• Additional Parmesan cheese for garnish: Fresh shavings work best

Step-by-Step Instructions

Cook the Pasta:

Prepare bow tie pasta in generously salted boiling water following the package directions until just al dente. Drain well but do not rinse—the starch clinging to the pasta helps the sauce stick.

Start the Sauce Base:

In a large skillet melt the unsalted butter over medium heat until it begins to foam. Add the finely minced garlic and sauté for a minute until fragrant but not browned. This gentle cooking brings out sweetness from the garlic.

Incorporate the Cheese and Base:

Add the grated Parmesan cheese to the skillet along with the chicken soup base stirring until it becomes a unified mixture. The cheese should melt slightly into the butter and garlic while the soup base dissolves into the sauce.

Create the Creamy Sauce:

Slowly pour in the heavy cream while stirring constantly to blend it smoothly into the cheese mixture. Let it simmer gently until slightly thickened about two to three minutes then season with salt and pepper tasting as you go.

Toss Pasta in Sauce:

Add the freshly drained bow tie pasta into the skillet tossing thoroughly so every piece is coated in creamy sauce. The heat from the pasta encourages the sauce to cling.

Fold in Asparagus:

Gently fold in the blanched asparagus pieces giving the pasta a few more tosses to evenly distribute the tender spears. If you like a crisper bite keep the asparagus slightly under blanched.

Garnish and Finish:

Top with toasted pine nuts chopped fresh parsley and a generous handful of additional Parmesan cheese. I love to sprinkle extra cheese at the table for an irresistible finish. Serve the dish hot for the best texture.

Asparagus keeps its lovely green color and snap. There is something about the way oven toasted pine nuts taste alongside cream and Parmesan that I look forward to every time I make this pasta. I still remember my daughter helping scatter the parsley the first time and the smile on her face with the very first bite.

Storage Tips

Creamy pasta is best enjoyed right after cooking but leftovers will keep in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Pine nuts can soften overnight so add extra when serving leftovers if you like.

Ingredient Substitutions

You can use penne or rotini if you do not have bow ties on hand—choose sturdy shapes that catch the sauce. If you are out of cream try half and half but avoid milk as it can cause the sauce to split. For a vegetarian version use a vegetable soup base.

Serving Suggestions

This creamy pasta pairs beautifully with a crisp green salad tossed in lemony vinaigrette. A piece of rustic bread helps soak up the extra sauce. If you want to make it a main dish for dinner add grilled chicken or flaky salmon on top for extra protein.

Cultural or Historical Context

Bow tie or farfalle pasta comes from Northern Italy and is often matched with creamy sauces just like this. Asparagus appears in classic Italian spring recipes symbolizing the change of seasons. While the dish is not strictly traditional it brings together flavors Italians have loved for generations.

A creamy pasta like this always feels special. Make it with seasonal asparagus for the brightest taste and texture.

Recipe Q&A

→ How do I blanch asparagus for this dish?

Blanch asparagus by briefly boiling the spears in salted water for 1-2 minutes, then transferring immediately to ice water to preserve color and crispness.

→ Can I use another type of pasta?

Yes, penne, farfalle, or fusilli work well as alternatives, maintaining the pasta's shape and ability to hold the creamy sauce.

→ What does chicken soup base add?

The chicken soup base enhances depth and provides a savory richness, complementing the cream and cheese flavors.

→ Is it possible to make this vegetarian?

Absolutely. Substitute vegetable soup base for chicken and omit any meat-based garnishes.

→ Can I prepare this dish in advance?

For the best texture, serve immediately, but you can prepare components ahead and combine just before serving. Gently reheat if needed.

→ What pairs well as a side?

A crisp green salad or rustic bread complements the creamy, savory flavors of this dish beautifully.