Creamy Pasta with Asparagus (Print View)
Silky bow tie pasta blends with asparagus and Parmesan for a smooth, savory dish ready in minutes.
# What You'll Need:
→ Pasta and Sauce Components
01 -
115 g bow tie pasta
02 -
2 tablespoons unsalted butter
03 -
1 garlic clove, finely minced
04 -
33 g grated Parmesan cheese
05 -
1 teaspoon chicken soup base
06 -
160 ml heavy cream
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Vegetable and Garnish
09 -
6 thin asparagus spears, diagonally cut into 5 cm pieces, blanched
10 -
2 tablespoons toasted pine nuts
11 -
1 tablespoon chopped parsley
12 -
Additional grated Parmesan cheese, for garnishing
# Directions:
01 -
Bring a large pot of salted water to a boil. Add bow tie pasta and cook according to package instructions until al dente. Drain and set aside.
02 -
In a 23 cm skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for one minute until fragrant.
03 -
Stir in grated Parmesan cheese and chicken soup base, blending thoroughly.
04 -
Gradually pour in heavy cream while stirring. Season with salt and freshly ground black pepper. Simmer gently until the sauce thickens slightly.
05 -
Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
06 -
Gently fold in the blanched asparagus. Garnish with toasted pine nuts, chopped parsley, and additional Parmesan cheese. Serve immediately.
# Notes:
01 -
Blanch asparagus just until vibrant green to retain its texture and colour.