Tuesday, March 22, 2011

Yummy Shells and Asparagus

Wow! That pretty much sums up tonight's dinner. I promise you this dish is worthy of being served at any Italian Restaurant. I used the original recipe found at Favorite Family Recipes and modified it.
1 pkg. medium shells pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
8 oz sliced mushrooms
3/4 c. grated Parmesan cheese
1-2 chicken bouillon (I use 2 tsp. boulion powder)
1 (12oz) can evaporated milk
salt & and pepper to taste
1 bunch asparagus cut into 1 inch pieces
1/2 c. bacon, crumbled
1/4 c. chopped pistacios (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic, mushrooms and asparagus saute a minute or so.
Add Parmesan Cheese and bouillon. When the bouillon is dissolved, slowly stir in heavy cream and salt & pepper. Bring to a boil stirring frequently until thickend slightly. Add cooked pasta, crumbled bacon, toasted pistacios, and parsley and toss together. Serve immediately, sprinkle with additional Parmesean cheese to taste.

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