Asparagus and Portabella Farfalle

• 14 cup extra virgin olive oil
• 2 garlic cloves (minced)
• 1 12 cups portabella mushrooms
• 13 cup chicken stock (or vegetable)
• 34 lb farfalle pasta
• 1 bunch asparagus (cut into 1 1/2-inch pieces)
• 12 cup goat cheese (crumbled)
• 2 tablespoons parsley (chopped)
• 1 pinch salt and pepper (to taste)
• 13 cup pine nuts (toasted) (optional)

1. Heat olive oil in pan and cook garlic and mushrooms over medium low heat until mushrooms are tender 5-10 minutes.
2. Add broth and bring to a boil and set aside.
3. Steam asparagus till barely tender and set aside.
4. At serving time cook pasta.
5. Combine pasta, mushroom mixture, asparagus, goat cheese, parsley and pine nuts if using and serve.
6. Enjoy!

extra virgin olive oil, garlic, portabella mushrooms, chicken, pasta, goat cheese, parsley, salt, pine nuts

Taken from www.food.com/recipe/asparagus-and-portabella-farfalle-297793 (may not work)