Boil 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.