Asparagus Pasta With Toasted Pecans

"I recently had a back log of Southern Living Magazines waiting for me to go through. When I came across this pasta recipe, I just knew it was one I couldn't let get away without trying. I am posting it here so I will always know where to find it! This dish makes a great main course or side dish. I prepared this dish as soon as I had all the ingredients on hand and I have to say, it is as delicious as it sounds! This is a very easy recipe to add your desired amount of chicken or shrimp, if you like. I hope you think it looks as tempting as I did ; )!"
 
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photo by Olive photo by Olive
photo by Olive
photo by Olive photo by Olive
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by lazyme photo by lazyme
Ready In:
25mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Prepare pasta according to package direction; rinse and drain.
  • Snap off tough ends of asparagus, and slice into 2-inch pieces.
  • Sauté asparagus in hot oil in a large skillet over medium heat; 4 minutes.
  • Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
  • Stir in chicken broth and bring to a boil.
  • Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
  • Stir in salt and pepper.
  • Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
  • Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
  • Garnish if desired.
  • Serves 6.

Questions & Replies

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Reviews

  1. Marusha
    Oh my dear Bev! I rarely follow a recipe exactly, but I followed it very closely this time. I'm so very glad I did. What a wonderful, healthy, simple & beautiful dish! Using 1/2 each yellow, red, & orange bell peppers gave it even more color. Using whole wheat pasta & cutting out the olive oil & butter made it even more healthy. Instead of the oils, I spritzed a little olive oil & butter cooking sprays on our individual servings. Not quite the same, but it allows us to enjoy this terrific touch of Spring. I'm taking some of this dish to our exercise class for them to taste. I'm sure there will be more stars to award...8-) Thanks Bev!!!
     
  2. 2bizzy
    WOW! What a great blend of textures and flavors. The pecans really do add a special touch. (I'm eating the leftovers for lunch right now and it's still fantastic!)
     
  3. quikgourmet
    This is delicious! We used less pasta (8-10 oz) as we like our pasta to be fully coated. This is a wonderfully fresh pasta. You have to like pecans as a starter as that is what kicks this over the edge into fabulous. My favorite part -- easy and quick to prepare yet gourmet in taste. Thanks, Bev, for another winner!
     
  4. lazyme
    As always, Bev has another winner here! I can't believe that this hasn't been reviewed yet. This is so simple and so delicious. I never would have thought about adding nuts to a pasta dish, but I think that's what puts this over the top. I highly recommend this folks. Thanks Bev for another keeper.
     
  5. Lucky in Bayview
    Deeeelish! Thanks for posting.
     
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Tweaks

  1. Starrynews
    Great... the nuts really do add the extra "pop!" I used green pepper instead of red (had it on hand), walnuts instead of pecans, and also threw in some carrots. I sprinkled diced tomato as a garnish. Thanks for a keeper!
     

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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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