1 1/2 cup bow ties, cooked
3/4 cup chicken stock or vegetable stock
1/4 cup cooked buckwheat groats or kasha
10 jumbo asparagus spears blanched
1/4 cup grated parmesan cheese
3 tbsp toasted pine nuts or walnuts
3 tbsp sweet butter
2 tbsp parsley, chopped
1 salt and pepper to taste
Directions
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.
Each serving provides: 566 Calories; 19.1 g Protein; 60.8 g
Carbohydrates; 28.8 g Fat; 57.3 mg Cholesterol; 432 mg Sodium.
Calories from Fat: 45%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 2 servings
Bow Ties With Asparagus & Buckwheat Parmesa Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked way back into distant history, in fact as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Continuing our culinary historical journey, there were some interesting books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that we all know today, but instead accounts of the types of food prepared for the nobility of those days. When we get to the 20th century, cookery publications were greatly in demand as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Bow Ties With Asparagus & Buckwheat Parmesa recipe.
