I haven’t shared a pasta recipe here in a while, and I’m excited to bring one back. Pasta is my favorite comfort food, but I don’t always eat it. This recipe is a favorite because the sauce is light and creamy, the asparagus remains crisp-tender, and bow tie (farfalle) pasta adds a playful shape and texture. It’s simple, satisfying, and easy to customize — I think you’ll enjoy it. Follow along and make it with me!
Creamy Garlic Asparagus Pasta
Yields 6–8
Ingredients:
1 pound farfalle (bow tie) pasta
1 pound fresh asparagus, trimmed and chopped
4 tablespoons butter
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
8 ounces cream cheese, softened
1/4 cup milk (more as needed for consistency)
1 tablespoon chopped parsley
Salt and freshly ground black pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, about 10 minutes for al dente farfalle. In the final two minutes of cooking, add the chopped asparagus to the boiling water so it becomes tender-crisp. Drain the pasta and asparagus together and set aside.
2. In a saucepan over medium-low heat, melt the butter and add the minced garlic. Cook briefly until fragrant, about 30–60 seconds, taking care not to brown the garlic.
3. Reduce the heat to low and add the cream cheese, grated Parmesan, and milk. Stir until the cheeses melt and the sauce becomes smooth. If the sauce is too thick, add a splash more milk to reach your desired consistency.
4. Stir in the parsley and season with salt and pepper to taste. Add the drained pasta and asparagus to the sauce and toss gently to coat evenly. Serve immediately while warm.