Asparagus and Pasta with Pecans

Crystal ~


Recipe from Southern Living. This is a quick and delicious dish to make. You can add some cooked shrimp or chicken into the skillet while you are sautéing for a more filling meal but it is good just the way it is. If you aren’t a fan of pecans, use cashews or walnuts; or leave the nuts out altogether. I usually cut this recipe in half for two people.

pinch tips: How to Mince Garlic





20 Min


25 Min


Stove Top


1 (16 ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1 cup chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons fresh basil, chopped
3/4 cup freshly shredded parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided
garnish with freshly shredded parmesan cheese

Directions Step-By-Step

Prepare pasta according to package direction; drain.
Snap off tough ends of asparagus, and slice into 2-inch pieces. Sauté the asparagus in hot oil in a large skillet over medium heat; 2 minutes.
Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2-3 minutes. (Add in the chicken or shrimp, if desired). 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. Heat mixture thoroughly for a minute or two.
Serve on individual plates; and garnish with remaining 1/4 cup cheese and 1/2 cup pecans.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: American