Follow these steps for perfect results
Bow Tie Pasta
cooked
Low-Sodium Chicken Broth
Orange Zest
optional
Kasha (Buckwheat)
cooked with egg white
Asparagus Spears
blanched or steamed
Parmesan Cheese
grated
Pistachio Nuts
dry-roasted
Butter Buds
dissolved
Warm Water
Parsley
minced
Salt
to taste
Pepper
to taste
Cook bow tie pasta according to package directions.
While pasta cooks, blanch or steam asparagus spears until tender-crisp.
In a large saucepan, combine cooked pasta and chicken broth (or vegetable stock).
Heat the pasta and broth mixture over medium heat until simmering.
Add orange zest (optional), cooked kasha (buckwheat with egg white), blanched asparagus, grated Parmesan cheese, dry-roasted pistachio nuts (or pine nuts), and Butter Buds dissolved in warm water (or unsalted butter) to the saucepan.
Quickly heat all ingredients together for about 2-3 minutes, stirring gently.
Arrange asparagus spears in a wagon wheel style around the edge of each plate (5 spears per plate).
Spoon the pasta mixture into the center of each plate.
Garnish with additional Parmesan cheese, if desired.
Serve immediately.
Expert advice for the best results
Add a squeeze of lemon juice for extra zest.
Use fresh, seasonal asparagus for the best flavor.
Toast the pistachio nuts for enhanced nuttiness.
Everything you need to know before you start
10 min
Can be partially made ahead - cook pasta and blanch asparagus in advance.
Rustic and casual.
Serve with a side salad.
Top with grilled chicken or shrimp for a heartier meal.
Light and crisp white wine.
Discover the story behind this recipe
Pasta dishes are a staple in Italian cuisine.
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