More Great Recipes: Side Dish

Kasha with Bow Ties and Asparagus


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

A dash of local for every season
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