Bowtie and Asparagus Pasta

Anniversary Bowtie & Asparagus Pasta
(justcookalready.com)
1 pkg. bow tie pasta1/2 c. (1 cube) butter (the real stuff)2-3 cloves garlic, minced3/4 c. grated Parmesan cheese1-2 chicken bouillon cubes1 pint heavy creamsalt & pepper to taste10-15 spears asparagus, blanched1/2 c. bacon, crumbled1/4 c. toasted pinenuts (or to taste)Parsley, to tasteParmesan cheese, to tasteBoil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.