Asparagus Pasta With Toasted Pecans

Asparagus Pasta With Toasted Pecans

Ingredients

16-oz package of penne pasta cooked and drained well

1 pound of fresh asparagus

1 red bell pepper, seeded and chopped (3/4 cup)

1 Tbs minced garlic

1 cup low sodium chicken stock

salt and pepper to taste

3 Tbs fresh chopped basil

3/4 cups parm cheese, divided

1 Tbs butter

1 cup pecan halves, toasted and divided

Snap off the ends of the asparagus and  cut into 2" pieces

Saute in hot oil for about 4 minutes. Add the red pepper and garlic. Saute for 2 minutes. Add the chicken broth. Reduce the heat and simmer for about 2 minutes.  Season with salt and pepper if desired.

 Toss together the pasta, asparagus mixture, basil and 1/2 cup of the cheese, butter and 1/2 cup of the pecans.  Mix then sprinkle with the remaining 1/4 cup of cheese and 1/2 cup of pecans

Serves 6

Lovely.Thanks Janie.G a to you.

 Rosie

I'm sure glad I decided to play catch up! This sounds wonderful. Will be looking for aspargus in the spring for this one. Thank-you!

Jill

Ga, Thouight maybe I posted a stink O~    Janie  ~

We don't have any fresh asparagus now or I would definitely give this a try~it sounds wonderful!

Linda

Sounds absolutely delicious!  I am wondering, though, if DH is supposed to eat asparagus since he is taking Coumadin (blood thinner).  I know he is not supposed to eat too much spinach, broccoli, or lettuce.  Sounds as if asparagus could be part of that "verbotin" group.  Does anyone know?  Mary Kay