bowtie7I have a thing for bow ties.

Whether it’s seeing them on a beautifully wrapped gift, men who sport them at formal events, or enjoying them in pasta form, my heart just melts. Bow ties are sophisticated, adorable, and sometimes delicious.


I love this dish because not only is it really easy to prepare, but it looks impressive. It’s the kind of dish that I would take to a bridal or baby shower if asked to bring something. Adorable and classy, just like bow ties ought to be.

I hate to brag, but I’m going to anyway. —->  My husband can definitely pull off a bow tie. Let’s face it, not all men can. Luckily, my husband wears them well and he is also a rock star when it come to gift wrapping and bow making. He grew up working in his parent’s Hallmark store, so he had a lot of practice making bows for all the little old ladies.

Laugh it up all you want, but this is a skill that comes in quite handy around the Holidays. Unfortunately those skills didn’t transfer with wearable bow ties. We had to watch many youtube clips to get it right. So if anybody out there has any tips with bow ties, send them my direction.


I might not be able to master being able to tie a bow tie, but I think I’ve mastered cooking them. The biggest mistake I’ve made with pasta is overcooking it, so don’t go nuts on the boil time. If asparagus isn’t your thing, that’s ok. You can pair it with a veggie combo of your choice. Sky’s the limit! I didn’t cook the tomatoes, but you could easily sauté them if you wanted and toss in. Oh, and pretty much any pasta dish tastes better with basil.

Better with basil…I should make that into a bumper sticker. Just thinking out loud, like that Ed Sheeran song. And if you have no idea what I’m talking about, go listen to it because I love that song. It’s adorable and classy, just like bow ties.

I told you….

I have a thing for bow ties.

Happy Monday. =)


Bow Tie Pasta with Lemon Asparagus

  • 20 minutes
  • 8 ingredients
  • 4 steps


  • 1 box bow tie pasta
  • 1 pound asparagus
  • 1 lemon (juice & zest)
  • 1 large tomato
  • 5 TB Olive Oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 TB fresh Basil, chopped


  1. Cook pasta according to directions on box. Rinse with cold water after cooking and mix with 3 TB of olive to prevent pasta from sticking together. Set aside.
  2. Rinse asparagus and coat with 2 TB olive oil and juice from 1/2 a lemon. Grill for 8-10 minutes on medium- high heat. (I use my indoor grill for this- you could also roast in the oven if you wanted) After asparagus is tender, remove from grill and let cool. Chop asparagus in 1-2″ portions, but do not use the area near the stem. You’ll probably want to chop off at least an inch or two near the stem and throw away as this part is not very tender. Combine asparagus with pasta.
  3. Chop tomato into wedges and cut in half. Combine with pasta and add remaining juice from lemon, lemon zest, salt, pepper, and basil.
  4. (You can also serve with a few sprinkles of parmesan cheese, but that will change the nutrition content)

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