Pre-heat oven to 375 degrees
Make sure your veggies are ready before your pasta.
On a cookie sheet lined with parchment paper, place the asparagus and tomatoes, drizzle with extra virgin olive oil and kosher salt, toss gently and place into oven for approximately 10 minutes or until asparagus is tender and tomatoes have just begun to split. Pull from oven and set aside.
Cook pasta and strain, return your bowties directly to the hot pan on the stove with the heat off. Immediately add the mascarpone and stir until fully melted and incorporated. Add the asparagus, tomatoes, ¾ C pine nuts ½ C parmesan and thyme, mix. Move to a serving bowl, add garnish and serve immediately,