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Ingredients

• 1 (16-ounce) package penne pasta
• 1 bunch fresh asparagus (about 1 pound)
• 2 tablespoons olive oil
• 1 red bell pepper, seeded and chopped (about 3/4 cup)
• 1 tablespoon minced garlic
• 1 cup low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons chopped fresh basil
• 3/4 cup shredded Parmesan cheese, divided
• 2 tablespoons butter
• 1 cup pecan halves, toasted and divided
• Garnishes: freshly grated Parmesan cheese, freshly ground pepper

Description

You Might Be Tempted To Drain Off The Chicken Broth After Cooking The Asparagus, But We Found That's One Of The Keys To The Recipe's Flavor.

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