Thursday, July 30, 2009

Two "Featured Recipes"

Hubs and I love this recipe and have it probably once a week:

Another Edwards favorite is Asparagus Pasta with Toasted Pecans from Southern Living. We will be having this quite a bit once munchkin gets here because it literally takes 10 minutes to make. And it's delish. Now, it's from an issue five years ago, and I adapted it back then and haven't changed it since, so if you want my version:
1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup freshly shredded Parmesan cheese, divided
1 cup pecan halves, toasted and divided
Garnishes: freshly grated Parmesan cheese, freshly ground pepper
I don't use the red bell pepper, fresh basil and butter-don't remember why (prob because hubs is was cheap and freaked when I bought a $5 pepper)-I also use peanut sauce on top-it gives it a bit of an Asian flare-it is so flippin' good! BUT, it is NOT good leftover-the asparagus mushes into the pasta and is kind of nasty. Just FYI. And the fresh parm makes ALL the difference in the world!

1 comment:

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