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Ingredients
  • 1 box bowtie pasta
  • ½ c. butter
  • 2 garlic cloves, minced
  • ¾ c. grated Parmesan cheese
  • 1 to 2 chicken bouillon cubes (I used 2)
  • 1 pt. heavy cream (I only had a ½ pint, so I substituted the rest with fat free half and half)
  • Salt and pepper to taste
  • 10 to 15 spears asparagus, blanched
  • ½ c. bacon, crumbled
  • ¼ c. pine nuts, toasted
  • Fresh parsley (I used about a ½ c. chopped)
  • Parmesan cheese to taste
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