Creamy Pasta with Asparagus and Parmesan
Tender bow tie pasta, fresh asparagus, and Parmesan meld in a velvety sauce for a comforting, elegant meal.
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Cooking tools:
- Skillet
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Oven
- Baking sheet
- Mixing bowl
- Airtight container
- Refrigerator
Ingredients
- 115 g bow tie pasta
- 2 tablespoons unsalted butter
- 1 garlic clove, finely minced
- 33 g grated Parmesan cheese
- 1 teaspoon chicken soup base
- 160 ml heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 thin asparagus spears, diagonally cut into 5 cm pieces, blanched
- 2 tablespoons toasted pine nuts
- 1 tablespoon chopped parsley
- Additional grated Parmesan cheese, for garnishing
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