Asparagus Pasta with Toasted Pecans

Linda Carlson

1 (16oz) package Penne pasta
1 bunch fresh asparagus (about 1 lb.)
2 TBS olive oil
1 red bell pepper, seeded and chopped (opt)
1 TBS minced garlic
1 cup low-sodium chicken broth
1 tsp salt
1/2 tsp pepper
3 TBS fresh chopped basil
3/4 C. shredded Parmesan cheese
2 TBS butter
1 cup pecan halves, toasted

Prepare pasta according to package directions. Snap off tough ends of asparagus and cut into 2 inch pieces. Saute asparagus in hot oil in a large skillet over medium heat for 4 minutes. Stir in red pepper and garlic; cook stirring occasionally, 2 minutes. Stir in chicken broth. Bring to boil. reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper. DO Not drain off and of the broth.
Toss together pasta, asparagus mixture with basil, 1/2 C cheese, butter, and 1/2 C pecans. Sprinkle evenly with remaining 1/4 C. cheese and 1/2 cup pecans.