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    PENNE PASTA WITH ASPARAGUS AND PECANS


    Buy fresh pecans straight from the orchard!
    Recipe Info
    Category : Main Courses with Pecans
    Rating : 5.00
    Contributor : n/a
    Print Recipe

    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

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