Great served hot or cold, or even room temperature, heck it’s going to be great no matter what. I love pasta salads. I think this is the first one I’ve posted, have to look back, but there will be many, many more coming over the years. I like penne for this but you can use any pasta. Penne is good because it mimics the asparagus in size and therefore makes a good bite off the fork.
1 (16-ounce) package penne pasta
1 bunch fresh asparagus
2 tablespoons olive oil
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1 cup chicken broth
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided
Freshly grated Parmesan cheese
Salt and pepper to taste
As you might guess, boil water make pasta. In a skillet over medium sauté the asparagus, little oil, garlic, add the bell pepper. Slowly add the stock and let it evaporate off, two maybe three minutes depending how well cooked you like it.