Monday, February 1, 2010

Asparagus Pasta with Roasted Peppers

1-16 oz. penne pasta

1 bunch (1 lb) asparagus

2 T. olive oil

1 red bell pepper, chopped

1 T. minced garlic

1 cup low sodium chicken broth

1 t. salt

½ t. pepper

3 T. chopped, fresh basil

¾ cup shredded parmesan cheese, divided

2 T. butter

1 cup pecan halves, toasted and divided

Prepare pasta according to package directions. Rinse and drain. Snap off ends of asparagus and cut into 2 inch pieces.

Saute asparagus in hot oil in large skillet over medium for 4 minutes

Stir in red bell pepper and garlic; cook, stirring occasionally

Stir in chicken broth…..bring to a boil. Reduce heat and simmer 2 minutes or till asparagus is crisp tender.

Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, parmesan cheese, butter, and 1/3 cup of pecans.

Reserve some parmesan cheese and pecans for garnish.

Do not drain off chicken broth… will be absorbed.

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