Asparagus & Bow Ties

Asparagus & Bow Ties

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This pasta made for a very nice lunch on the back deck of the yacht after a

 morning full of snorkeling or walking the beach looking for seashells.

 

EQUIPMENT NEEDED:

  • large pot
  • pasta strainer
  • 10″ skillet
  • cutting board
  • Chef’s knife
  • long handled wooden spoon
  • measuring cups
  • measuring spoons
  • cheese grater

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Ingredients

  • 1 pound pasta, farfalle (bow tie)
  • 3 tablespoons olive oil, divided
  • 1/4 cup shallot, or green onions, chopped
  • 4 cloves garlic, finely chopped
  • 3/4 pound fresh asparagus, trimmed and cut into quarters
  • 1/2 teaspoon rosemary, chopped (or 1/4 tsp dried)
  • 3/4 cup chicken broth
  • 1/8 teaspoon salt and pepper
  • 1/2 cup half & half, more if necessary
  • 1/2 cup parmesan cheese, freshly grated (or Romano)

Nutrition Info

  • 635 Calories

  • 19g Fat (26.8% calories from fat)

  • 23g Protein

  • 93g Carbohydrate

  • 5g Dietary Fiber

  • 19mg Cholesterol

  • 397mg Sodium

  • 3 Lean Meat

  • Fat

Instructions

  1. Cook the pasta according to the package directions, drain and toss with a tablespoon of olive oil and set aside.
  2. Meanwhile, in a 10-inch skillet, heat the oil and stir in the onions and garlic. Sauté over medium heat, stirring occasionally until the onions are tender but still crisp (about 2 to 3 minutes). Stir in the asparagus, broth, rosemary, salt & pepper. Continue cooking, stirring occasionally, until asparagus turns bright green (2 to 3 minutes) and cover. Continue cooking, stirring occasionally, until asparagus is crisply tender (4 to 5 minutes).
  3. Stir in pasta, half and half, and cheese. Continue cooking, stirring constantly, until heated through (1 to 2 minutes). Add more broth as necessary.
  4. Serve immediately with more freshly grated cheese.
  5. SERVING IDEAS: This dish is also great served with fettuccine or pappardelle pastas. You could also toss in ½ cup of blanced fresh peas. If you would like a meat addition, try tossing in some crumbled bacon or some sautéed pancetta.

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