When prepared properly, asparagus is one of my favorite vegetables. Even though they don’t like asparagus, my kids gobble up the Creamy Pasta with Asparagus & Bacon. They say bacon makes everything better.
I’ve been known to buy asparagus, forget about it for a few days, and then discover it a day or two too late. The addition of fresh green beans to this dish is highly recommended. This is a great dish to serve picky eaters in the family because the creamy and flavorful sauce pairs well with the vegetables.
Aside from the bacon and Parmesan, I enjoy adding other toppings. I chop up some herbs from my tiny herb garden and toss them in. When the pasta is done, I slice a lemon and squeeze some of the juice over it. Herbs add a splash of color and a burst of brightness, and they pair beautifully with lemon’s tang.
Ingredients
8 pieces of chopped bacon
Baby-Bella mushrooms, sliced (8 oz.)
Chicken broth with less salt, about 4 cups
Three cups of milk, split (2 cups and 1 cup)
a package of Farfalle pasta, 12 ounces (Bowtie pasta)
For 1 pound of asparagus, remove the woody ends and cut into 1-inch pieces.
To taste, with salt and pepper
The equivalent of 4 ounces of softened cream cheese
2 tablespoons of flour of any kind
half a cup of Parmesan cheese, either shredded or grated
Instructions:
Pasta should be cooked for about 3 minutes less than the minimum time specified on the package in order to be considered “not yet al dente.” Once the pasta is done cooking, drain it, rinse it, and set it aside.
Get the bacon nice and crispy in a 12-inch nonstick pan or, better yet, a cast iron skillet.
The bacon should be moved to a plate lined with paper towels. If you don’t want to waste it, pour the bacon grease into a bowl.
When the bacon pan is hot, add the mushrooms and a pinch of salt and pepper.
For about 4 to 5 minutes, depending on the size of your mushrooms, cook them until they’ve browned and most of the liquid has evaporated. Put on a plate with bacon.
Place the pasta, 2 cups of milk, 12 teaspoon of salt, 14 teaspoon of pepper, and the broth in a larger pot.
Bring the mixture to a boil, and then reduce the heat to maintain a steady simmer for 8 to 9 minutes, stirring occasionally to prevent sticking.
The pasta should be al dente, or slightly firm to the bite, and the asparagus should be tender after 4 to 5 minutes of cooking with the asparagus stirred in (it will continue to cook). There should be some liquid remaining; this is ideal, as it will be used to thicken the sauce later.
Mix the flour, cream cheese, and 1 cup of milk in a blender until smooth.
Slowly pour the mixture into the pot while vigorously stirring. Hold at a low boil for a few minutes to thicken the sauce.
Put the saucepan away from the heat source. Keep a little bacon aside for the garnish and add the rest to the sauce along with the mushrooms.
Add the grated Parmesan and mix it in.
Garnish the pasta with bacon and additional Parmesan cheese.