SouthernGal
09-08-2008, 14:29
Goat Cheese Asparagus Farfalle
16 oz. of bowtie pasta (cook according to instructions)
1 bunch asparagus (trim ends)
1 ½ cups of sliced Portabello Mushrooms
2-3 tablespoons of olive oil
1/3 cup chicken broth
1/3 cup pine nuts (roasted)
1/3 goat cheese (I used one flavored with herbs and garlic)
2 cloves garlic (minced)
Cook pasta according to directions and drain.
Cook asparagus in water, just until tender, then slice at an angle.
Saute sliced mushrooms in oil until tender, then add chicken broth and garlic and bring to a boil for approximately 2 minutes, then remove from heat. Roast pine nuts (dry skillet or oven).
Combine all ingredients
16 oz. of bowtie pasta (cook according to instructions)
1 bunch asparagus (trim ends)
1 ½ cups of sliced Portabello Mushrooms
2-3 tablespoons of olive oil
1/3 cup chicken broth
1/3 cup pine nuts (roasted)
1/3 goat cheese (I used one flavored with herbs and garlic)
2 cloves garlic (minced)
Cook pasta according to directions and drain.
Cook asparagus in water, just until tender, then slice at an angle.
Saute sliced mushrooms in oil until tender, then add chicken broth and garlic and bring to a boil for approximately 2 minutes, then remove from heat. Roast pine nuts (dry skillet or oven).
Combine all ingredients