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Bow Ties with Ricotta and Asparagus


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  • 3/4 lb. bow ties
  • 1 lb. asparagus, peeled and cut into 1 in. lengths
  • 1 cup ricotta cheese
  • 2 Tbs. butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper



Step 1

Cook the bow ties in boiling, salted water for 12 minutes. Add the asparagus and cook until the pasta and asparagus are just done, about 3 minutes longer. Drain. Toss with the ricotta, butter, Parmesan, salt and pepper. Serve immediately.

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