Asparagus Pasta With Toasted Pecans

By Kathy10

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.