Bow ties with asparagus and buckwheat parmesa

Yield: 2 servings

Measure Ingredient
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; 19⅒ 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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