Asparagus Pasta With Toasted Pecans
By Kathy10
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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
Details
Servings 6
Preparation
Step 1
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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