with Toasted Pecans
1 (16 oz.) pkg. penne pasta
1 bunch fresh asparagus (1 lb.)
2 TBS. olive oil
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
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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