Woodland Bowtie Pasta

8 ounces bowtie pasta
16 asparagus tips
4 large button or crimini mushrooms, quartered
1/2 cup chicken broth
2 tablespoons extra virgin olive oil
2 tablespoons parmesan, grated
1/4 cup walnuts, toasted
2 tablespoons pine nuts, toasted
1 tablespoon parsley
salt and white pepper
water

1. Preheat oven to 450 degrees with a large, oven-proof skillet in it.
2. Bring salted water to a boil in a large pot and add bowtie pasta, cooking until tender.
3. Meanwhile, remove skillet from the oven, add the olive oil, asparagus tips and mushrooms. Return to oven for about 5 minutes or until asparagus tips are slightly browned.
4. Remove mushrooms and asparagus from skillet and place it over medium heat on the stove top.
5. Add the chicken stock or sauce from Pork and Lemon Polpentine to the pan, black and white pepper and parsley to the pan and stir to deglaze.
6. Stir the pasta, mushrooms and asparagus tips into the sauce and plate.
7. Serve with several Pork and Lemon Polpentine and garnish with walnuts, pine nuts and parmesan cheese.

Makes 2 servings