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 cups chicken broth
1 lb. penne pasta, uncooked
1 1/2 tablespoons minced fresh basil
2/3 cup Parmesan cheese, divided
3/4 cup toasted pecans, divided
Salt, pepper to taste


METHOD
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. YIELD: 4 to 6 servings