Description
Creamy pasta with asparagus promises a delightful Italian-inspired culinary journey through spring’s freshest ingredients. Delicate green spears and silky sauce create a harmonious blend that will transport you to a charming Mediterranean kitchen.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) bow tie pasta
- 6 thin spears asparagus, diagonally cut into 2-inch pieces, blanched
- 1/3 cup (30 grams) grated Parmesan cheese
- 2/3 cup (160 milliliters) heavy cream
Seasonings and Flavor Enhancers:
- 2 tablespoons (28 grams) unsalted butter
- 1 clove garlic, finely minced
- 1 teaspoon chicken soup base (recommend L.B. Jamisons)
- Salt and freshly ground black pepper, to taste
Garnishes and Additional Ingredients:
- 2 tablespoons toasted pine nuts
- 1 tablespoon chopped parsley
- Additional Parmesan cheese, for garnishing
Instructions
- Cook bow tie pasta in salted boiling water until al dente, following package instructions for precise timing and texture.
- While pasta cooks, heat butter in a 9-inch skillet over medium heat until it begins to shimmer and become fragrant.
- Add minced garlic to melted butter, stirring constantly to prevent burning and release its aromatic essence.
- Incorporate Parmesan cheese and soup base into the butter and garlic mixture, whisking until smoothly integrated.
- Slowly pour heavy cream into the skillet, stirring continuously to create a silky, uniform sauce.
- Season the cream sauce with salt and freshly ground black pepper, adjusting to taste.
- Drain cooked pasta thoroughly and transfer directly into the prepared cream sauce, gently tossing to ensure each pasta piece is luxuriously coated.
- Carefully fold blanched asparagus into the creamy pasta, distributing vegetables evenly throughout the dish.
- Enhance the final presentation by sprinkling crumbled bacon, toasted pine nuts, and chopped parsley over the pasta.
- Finish with an additional dusting of Parmesan cheese for an extra layer of rich, savory flavor.
- Serve the creamy pasta immediately while hot, ensuring maximum enjoyment of its velvety texture and delicate garnishes.
Notes
- Toast pine nuts in a dry skillet to enhance their nutty flavor and prevent burning, stirring constantly for maximum crispness.
- Blanch asparagus quickly in boiling salted water for 2-3 minutes to maintain bright green color and crisp-tender texture.
- Select fresh, thin asparagus spears for the most tender and delicate flavor in this creamy pasta dish.
- Substitute vegetarian bacon or omit bacon for a lighter, meat-free version that still delivers rich, satisfying flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 610
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 110 mg