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.