Penne Pasta With Asparagus And Pecans



  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lb. asparagus, cut into 2″ pieces
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon minced garlic
  • 1 3/4 s chicken broth
  • 1 lb. penne pasta, uncooked
  • 1 1/2 tablespoons minced fresh basil
  • 2/3 Parmesan cheese, divided
  • 3/4 toasted pecans, divided
  • Salt, pepper to taste


Combine olive oil and butter in a large skillet; add asparagus and cook until lightly browned, stirring constantly, about 6 to 7 minutes. Stir in peppers and garlic and cook about 1 minute. Add chicken broth, bring to a boil. Reduce heat and add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan cheese and half the pecans. Add salt and pepper to taste. To serve, transfer to a warm bowl and sprinkle with the remaining cheese and pecans.
Texas Pecan Growers Association

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