asparagus and pasta with pecans
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.
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yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For asparagus and pasta with pecans
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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
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1 tablespoon minced garlic
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1 cup chicken broth
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1 teaspoon salt
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1/4 teaspoon black pepper
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3 tablespoons fresh basil, chopped
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3/4 cup freshly 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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garnish with freshly shredded parmesan cheese
How To Make asparagus and pasta with pecans
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1Prepare pasta according to package direction; drain.
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2Snap 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.
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3Stir 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.
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4Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
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5Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans. Heat mixture thoroughly for a minute or two.
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6Serve on individual plates; and garnish with remaining 1/4 cup cheese and 1/2 cup pecans.
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