|1½ cup||Bow Ties, cooked|
|¾ cup||Chicken stock OR vegetable stock|
|¼ cup||Cooked buckwheat groats or kasha|
|10||Jumbo asparagus spears blanched|
|¼ cup||Grated Parmesan cheese|
|3 tablespoons||Toasted pine nuts OR walnuts|
|3 tablespoons||Sweet butter|
|2 tablespoons||Parsley, chopped|
|Salt and pepper to taste|
In a large saucepan over medium flame, heat pasta and chicken stock.
Once pasta mixture has reached a boil, add remaining ingredients and heat quickly, about 2-3 minutes. Remove asparagus spears from pasta mixture and arrange wagon wheel style around each plate (five spears per plate). Add pasta mixture to center of each plate and garnish with additional Parmesan cheese if desired.
Each serving provides: 566 Calories; 19.1 g Protein; 60⅘ g Carbohydrates; 28⅘ g Fat; 57.3 mg Cholesterol; 432 mg Sodium.
Calories from Fat: 45%
Copyright National Pasta Association () (Reprinted with permission)
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