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Hazelnutty Asparagus Penne Pasta




Source of Recipe


Internet


List of Ingredients




1 pound asparagus, sliced diagonally in 2-inch pieces
3 tablespoons olive oil
1 red bell pepper, diced
1 teaspoon minced garlic
1 can chicken broth
1 pound penne pasta, uncooked
2 tablespoons basil, fresh minced
2/3 cup Parmesan cheese, grated in slivers
3/4 cup hazelnut pieces, chopped
salt and black pepper to taste

Combine oil and asparagus in large skillet, cook until lightly browned, stirring constantly (about 6 minutes). Stir in diced bell pepper and garlic. Cook a minute or two. Add chicken broth. Bring to a boil. Reduce heat. Add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan and half the hazelnuts. Add salt and black pepper to taste.

Transfer to a warm bowl. Sprinkle with remaining cheese and nuts.

Asparagus facts

Historians estimate that asparagus was first cultivated about 2,500 years ago in Greece. A member of the lily family, which also includes onions, leeks and garlic, asparagus is packed with folic acid, potassium, fiber and vitamins A and C. It is virtually fat free and contains no cholesterol.

The best season for asparagus is February to late June. Look for firm, uniformly-sized spears with closed, compact tips. Avoid wilting stalks with soggy tips. Larger diameter spears are more tender. California, Washington and Michigan produce the most asparagus in the U.S.

To trim asparagus, hold one at each end and bend, letting it snap where it may. Use this asparagus as a guide to trim the rest of the bunch. Wash in warm water several times and pat dry. Tightly wrap in plastic, refrigerate and use within two or three days. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

Yields four hearty servings


Recipe