Anniversary Pasta (Debbie)

1 pkg. bow tie pasta                                    

1/2 cup (1 cube) butter (the real stuff)           

2-3 cloves garlic, minced                             

3/4 cup grated Parmesan cheese                             

1-2 chicken bouillon cubes                                    

1 pint heavy cream                                      

Salt and pepper to taste

10-15 spears asparagus, blanched

1/2 cup bacon, cooked and crumbled

1/2 cup toasted pine nuts (or to taste)

Parsley, to taste

Parmesan cheese, to taste

Chicken (grilled, breaded, etc.)

Boil bow tie pasta in salted water until al dente.  Do NOT overcook.  In wok or heavy skillet melt butter.  Add minced garlic and sauté a minute or so.  Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper.  Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus.  Sprinkle with crumbled bacon, toasted pine nuts, parsley and parmesan cheese and toss together.  Serve immediately.