Recipe for Bow Ties with Asparagus and Buckwheat Parmesan

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	pasta, Bow Ties cooked
3/4 cup	low-sodium chicken broth or vegetable stock
1/2 tsp	orange zest optional
1/4 cup	Kasha (buckwheat cooked with egg white)
12 oz	asparagus spears 12 each, jumbo, blanch or steam
2 tbl	grated Parmesan cheese or more
2 tbl	pistachio nuts, dry-roasted or pine nuts
3 tsp	Butter Buds dissolved in
3 tbl	hot water or equivalent unsalted butter
2 tbl	parsley chopped

Instructions:

Instructions: 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.

PatH added the zest of orange.

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