Wednesday, November 18, 2009

Asparagus Pasta with Toasted Pecans

This is a recipe that we eat pretty frequently and both really love. Its vegetarian but hardy because of the pecans....and I'm posting this per my hubby's request! (its one of his favs)

Asparagus Pasta with Toasted Pecans

16 oz pkg penne pasta
1 bunch fresh asparagus
2 TBSP olive oil
1 red bell pepper, chopped
1 TBSP minced garlic
1 cup chicken broth
1 tsp salt
1/2 tsp pepper
3 TBSP fresh basil - chopped
3/4 cup shredded parmesan cheese, divided
2 TBSP butter
1 cup pecan halves, toasted and divided

Prepare pasta according to pkg. Rinse and drain.
Snap/cut tough ends off asparagus and cut into 2 inch pieces.
Saute asparagus in hot oil over medium hear for 4 minutes.
Stir in red pepper and garlic. Cook for 2 minutes, stirring occasionally.
Stir in chicken broth. Bring to a boil. Reduce heat and simmer 2 minutes, or until asparagus is crisp tender.
Stir in salt/pepper.
Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 pecans.
Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Serve!

makes 6 servings


  1. I'm definitely going to make this! Kevin loves asparagus and we enjoy not having meat all of the time. Give Brent a thanks from me for wanting it posted. :) I'm loving your recipe's! Keep em' comin!

  2. Yummay!!! :) This is Brooke again! Don't freak out! :) I am making the Mamma Mia Dip that Haley brought to the mountains! I am going back to the store to get that stuff! :) Bye Merritt!