Asparagus Pasta With Toasted Pecans

Asparagus Pasta With Toasted Pecans
Asparagus Pasta With Toasted Pecans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (16 ounce) package penne pasta

  • 1

    bunch fresh asparagus (about 1 pound)

  • 2

    tablespoons olive oil

  • 1

    red bell pepper, seeded and chopped (about 3/4 cup)

  • 1

    tablespoon minced garlic

  • 1

    cup low sodium chicken broth

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 3

    tablespoons chopped fresh basil

  • 3/4

    cup shredded parmesan cheese, divided

  • 2

    tablespoons butter

  • 1

    cup pecan halves, toasted and divided

  • Garnishes

  • freshly grated parmesan cheese

  • fresh ground pepper

Directions

Prepare pasta according to package direction; rinse and drain. Snap off tough ends of asparagus, and cut into 2-inch pieces. Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper. Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish if desired.

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