1. Prepare the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the bow tie pasta and cook according to package instructions until al dente.
3. Drain the pasta and set it aside.

2. Blanch the Asparagus

1. Bring a small pot of water to a boil and add the asparagus spears.
2. Cook for 2-3 minutes until the asparagus is tender yet crisp.
3. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process.
4. Cut the asparagus into 2-inch segments and set aside.

3. Make the Creamy Sauce

1. In a large skillet, melt the unsalted butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the chicken soup base and mix well.
4. Gradually pour in the heavy cream, stirring constantly.
5. Let the mixture simmer until slightly thickened.
6. Add the grated Parmesan cheese and stir until fully melted and incorporated into the sauce.

4. Combine Pasta and Asparagus

1. Add the cooked pasta to the skillet with the creamy sauce.
2. Toss gently to coat the pasta in the sauce.
3. Add the blanched asparagus and toss again to distribute evenly.
4. Season with salt and freshly ground black pepper to taste.

5. Garnish and Serve

1. Sprinkle the toasted pine nuts and chopped parsley over the pasta.
2. Transfer to serving plates and garnish with additional Parmesan cheese for an extra burst of flavor.
3. Serve immediately and enjoy!