Ingredients
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1 (16 ounce) package penne pasta
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1 bunch fresh asparagus (about 1 pound)
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2 tablespoons olive oil
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1 red bell pepper, seeded and chopped (about 3/4 cup)
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1 tablespoon minced garlic
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1 cup low sodium chicken broth
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1 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons chopped fresh basil
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3/4 cup shredded parmesan cheese, divided
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2 tablespoons butter
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1 cup pecan halves, toasted and divided
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freshly grated parmesan cheese
Instructions
- Prepare pasta according to package direction; rinse and drain.
- Snap off tough ends of asparagus, and slice 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, for an additional 2 minutes.
- Stir in chicken broth and 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.
- Serves 6.