Bow Ties With Asparagus And Buckwheat Parmesan Recipe

• 1 1/2 c. pasta, Bow Ties cooked
• 3/4 c. low-sodium chicken broth or possibly vegetable stock
• 1/2 tsp orange zest optional
• 1/4 c. Kasha (buckwheat cooked with egg white)
• 12 ounce asparagus spears 12 each, jumbo, blanch or possibly steam
• 2 Tbsp. grated Parmesan cheese or possibly more
• 2 Tbsp. pistachio nuts, dry-roasted or possibly pine nuts
• 3 tsp Butter Buds dissolved in
• 3 Tbsp. warm water or possibly equivalent unsalted butter
• 2 Tbsp. parsley minced Salt and pepper to taste

1. In a large saucepan over medium flame, heat pasta and chicken stock.
2. Once pasta mix has reached a boil, add in remaining ingredients and heat quickly, about 2-3 min.
3. Remove asparagus spears from pasta mix and arrange wagon wheel style around each plate (five spears per plate).
4. Add in pasta mix to center of each plate and garnish with additional Parmesan cheese if you like.
5. PatH added the zest of orange.

pasta, chicken broth, orange zest, kasha, steam, parmesan cheese, pistachio nuts, butter, water, parsley

Taken from cookeatshare.com/recipes/bow-ties-with-asparagus-and-buckwheat-parmesan-89717 (may not work)