Ingredients
- 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
Directions
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
