Penne Pasta with Asparagus and Pecans

By Hklbrries

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 pound asparagus, cut into 2-inch pieces
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 tsp minced garlic
• 1 3/4 cups vegetable broth
• 1 pound penne pasta, uncooked
• 1 1/2 tbsp minced fresh basil
• 2/3 cup Parmesan cheese, divided
• 3/4 cup toasted pecans, divided
• Salt, to taste
• Ground black pepper, to taste

Details

Servings 6
Adapted from royaltypecans.com

Preparation

Step 1

Combine oil and butter in a large skillet; add asparagus and cook until lightly browned, stirring constantly, about 6 to 7 minutes. Stir in yellow and red bell peppers and garlic; cook about 1 minute. Add vegetable broth; bring to a boil. Reduce heat; add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan and half the pecans. Add salt and black pepper to taste.

Transfer to warm bowl and sprinkle with remaining cheese and pecans.