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.

Carnivals Abound For the Weekend

The Georgia Carnival is up over at Georgia On My Mind. It’s going well and keeps getting a little larger each time. Come on over and see what the folks in the Peach State are up to.

Ms. Whatsit states where there are teachers there is food….and she’s right. In fact she has begun the Teacher Potluck Carnival. If you want some great recipes click on through.

Check here for the latest links to the Education and History Carnivals.