Asparagus Pasta with Pecans

This is going to be my lunch all week! Publix had asparagus "on sale" this week. Its still not a great price, but I couldn't wait any longer to post this recipe. I first made this Easter last year. Its a Southern Living recipe, so I knew I wouldn't be disappointed. Its great as is, or you could add chicken and bulk it up as a main course. Leftovers are even great cold eaten more as a pasta salad. And did I mention that it cooks in about 15 minutes. That's right. Quick, easy and delicious!



1 box penne pasta
1 bunch fresh asparagus
2 tablespoons olive oil
1 red bell pepper, chopped
1 garlic clove, mined
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup parmesan cheese
2 tablespoons butter
1 cup pecan halves

Prepare pasta according to package directions; rinse and drain (I forgot to rinse).

Snap off tough ends of asparagus, and cut into thirds. Saute asparagus in a hot oil in a large skillet over medium heat for 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. 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, parmesan cheese and pecans. Garnish with additional cheese and pecans, if desired.



Enjoy!



(adapted from Southern Living)