Kasha with Bow Ties and Asparagus


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 1/2 cups Bow Ties, cooked
3/4 cup chicken stock
OR
3/4 cup vegetable stock
1/4 cup cooked buckwheat groats
OR
1/4 cup cooked Kasha
10 jumbo asparagus spears, blanched
1/4 cup grated Parmesan cheese
3 tablespoons toasted pine nuts
OR
3 tablespoons walnuts
3 tablespoons sweet butter
2 tablespoons parsley, chopped
Salt and pepper, to taste


Directions

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.


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