Wednesday, October 12, 2011
What an unlikely combo for a pasta: asparagus, peppers and pecans? But I bought a huge bag of pecans this month and tonight what seemed like a crazy idea turned out to be one delicous dinner hit. You can use any pasta you like and it will be just as amazing.
I did use chicken-less strips in this dinner. As a general rule, we don't eat much in the way of these kinds of things, as they tend to be very processed, but it can be a special treat every now and then.
1 package pasta of your choice
1 tbsp. olive oil for cooking veggies
1 red bell pepper, chopped
3 cloves of garlic, minced
2 bunches of asparagus, roughly chopped
1 cup veggie broth
3 tbsp. pesto
salt and pepper to taste
3 tbsp. olive oil for sauce
1 pound of Chicken-less strips (optional)
1 cup of grated parmesan (optional)
1 cup pecans
Boil pasta according to directions.
Heat 1 Tbsp. olive oil in a large pan and saute garlic, pepper and asparagus for about 2 minutes. Pour in the broth, bring to a simmer and add the pesto, the rest of the olive oil, salt, pepper, chicken-less strips (if using).
Cook until everything is cooked through.
Serve over the pasta, tossing to coat, and fold in the parmesan and pecans.