Asparagus with Pasta and Pecans

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This is from a magazine I cut out of about 2 years ago.

It makes a nice dinner. You can use walnuts instead of

pecans and it will still be good.

 

 

Asparagus with Pasta and Pecans

 

1 (16-ounce) package pata penne, ziti or spirals

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 vegetable broth

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons chopped fresh basil

3/4 cup shredded Parmesan cheese, divided

2 tablespoons butter or margarine

1 cup pecan halves, toasted and divided

Garnishes: freshly grated Parmesan cheese, freshly ground pepper

 

Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut 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, 2 minutes. Stir in broth.

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.

 

 

 

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