Asparagus Pasta With Toasted Pecans

Asparagus Pasta With Toasted Pecans
Photo by www.myrecipes.com

Ingredients

  • 1 bunch fresh asparagus (about 1 pound)
  • 1 cup low-sodium chicken broth
  • 1 bunch fresh asparagus (about 1 pound)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 red bell pepper, seeded and chopped (about 3/4 cup)
  • 1 red bell pepper, seeded and chopped (about 3/4 cup)
  • + 17 more ingredients
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 cup pecan halves, toasted and divided
    • 1 cup low-sodium chicken broth
    • ¾ cup shredded Parmesan cheese, divided
    • 1 (16-ounce) package penne pasta
    • 1 tablespoon minced garlic
    • 1 tablespoon minced garlic
    • 2 tablespoons butter
    • 1 cup pecan halves, toasted and divided
    • 1 (16-ounce) package penne pasta
    • ¾ cup shredded Parmesan cheese, divided
    • Garnishes: freshly grated Parmesan cheese, freshly ground pepper
    • 3 tablespoons chopped fresh basil
    • ½ teaspoon pepper
    • 3 tablespoons chopped fresh basil
    • ½ teaspoon 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 chicken broth...

View full recipe at My Recipes

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