Asparagus Pasta
with Toasted Pecans


1 (16 oz.) pkg. penne pasta
1 bunch fresh asparagus (1 lb.)
2 TBS. olive oil
1 red bell pepper, seeded & chopped (3/4 cup)
1 TBS minced garlic
1 C Chicken broth
1 tsp. salt
1/2 tsp. pepper
3 TBS chopped fresh basil
3/4 C. shredded Parmesan cheese, divided
2 TBS butter
1 C. pecan halves, toasted and divided

Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut into 2-inch pieces

Saute asparagus in hot oil in large skillet over medium heat 4 minutes. Stir in bell pepper and garlic; cook 2 more minutes, stirring occasionally.

Stir in chicken broth and bring to a boil. Reduce heat and simmer about 2 minutes, till asparagus is crisp-tender. Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, 1/2 cup Parmesan, butter and 1/2 cup pecans.

Sprinkle remaining cheese and pecans on top.

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