Tuesday, August 28, 2007

Teacher Potluck

I’ve missed the last couple of Teacher Potlucks, a new carnival hosted by Ms. Whatsit, so I didn’t want to miss again. Here is a great summer recipe for a fantastic pasta salad. It’s great with grilled chicken.

Asparagus Pasta with Toasted Pecans

1 (16 oz) Penne pasta
1 bunch (1 pound) asparagus
2 T. olive oil
1 red bell pepper, chopped
1 T. minced garlic
1 c. low sodium chicken broth
1 t. salt
½ t. pepper
3 T. chopped fresh basil
¾ c. shredded Parmesan cheese, divided
2 T. butter
1 c. pecan halves, toasted and divided

Reserve some Parmesan cheese and pecans for garnish.

Prepare pasta according to package directions; Rinse and drain.

Snap off ends of asparagus and cut into 2 inch pieces. I usually cut them diagonally.

Saute asparagus in hot oil in a large skillet over medium heat for approximately four minutes.

Stir in red bell pepper and garlic; cook stirring occasionlly for two additional minutes.

Stir in chicken broth and bring to a boil. Readuce heat and simmer for two minutes or until asparagus is crisp tender.

***Do not drain off chicken broth. It will be absorbed.

Stir in salt and pepper. Toss together pasta, asparagus mixture, basil, Parmesan cheese, and 1/3 c. of pecans.


ms. whatsit said...

The pecans must give this a really nice, nutty Southern twist. Is this your own concoction?

Do you serve it warm or chilled?

EHT said...

I serve it chilled, but it could be served warm as well.

I believe I snagged this recipe from Southern Living.

M-Dawg said...

This recipe sounds yummy! :-)

I bet served with the grilled chicken it's extra yummy.

Any suggestions on the grilled chicken? Do you marinate it?

EHT said...

Sometimes my husband marinates it...sometimes we sprinkle course ground pepper, kosher salt, and garlic powder on it.

My husband grills often and I fix the sides.