Asparagus Pasta With Toasted Pecans |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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You might be tempted to drain off the chicken broth after cooking the asparagus, but we found that's one of the keys to the recipe's flavor. 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, freshly ground pepper |
Directions:
1. Prepare pasta according to package directions; rinse and drain.
2. Snap off tough ends of asparagus, and cut into 2-inch pieces.
3. 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.
4. 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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