This recipe is amazing. Not only is this simple, but the taste packs some serious flavor! I had wanted to make this recipe mildly for a little while and kept putting it on the bottom of my list, because I kept finding things that sounded more flavorful. Boy was I crazy! I would have made this much sooner had I known! I subbed the pecans for un-roasted walnuts and it was a hit :) Holds well for left overs cold as well!!!!
Asparagus Pasta With Toasted Pecans
rachelracen Posted: 11/18/08
framingham Posted: 09/18/09
This tasted even better than it sounded. I used a combination of romano and parmesean for the cheese, used (Better Than Bullion) vegetarian broth, and left out the bell pepper (my preference.) I used angel hair pasta, and not a full pound. The flavors complement each other very well; the toasted pecans are such a treat. This makes a well rounded vegetarian meal. Made as directed, it has 575 calories per serving. Next time, I would cut both the olive oil to 1T and the butter to 1T, cut the pecans back to 3/4 cup coarsely chopped ,and use a 12 oz box of pasta. This gets cal per serving down to 430.
NutsinNormal Posted: 07/08/09
It's always fun to do a CL search of ingredients on hand to find out what's for dinner-- tonight's search proved to be most surprising and rewarding! I was suspicious as to whether or not we would like the pecans, but they brought a nice nutty layer to the dish. I prepared it exactly as published, with the exception of using a soy cheese blend of shredded mozzarella, romano and parmesan, which worked beautifully. My husband raved about it, but suggested adding a little bit of Italian sausage next time (of course, he thinks everything would be better with sausage added!). Overall an enjoyable and easy dish that I will absolutely make again.
ellaandemme Posted: 04/21/09
This dish was outstanding. I first made it as a side for Easter. What a hit! The leftovers are great (even cold) with some grilled chicken or pork on top. I also halved the recipe and added a little bit of roasted red pepper alfredo for a little something extra one night at dinner. Really good! It is a really healthy dish, especially if you use wheat pasta. Definitely one that I will make again and again!
rcturner525 Posted: 12/28/10
This is the definition of a good, solid recipe = three stars. It was tasty, light-ish, and easy to make. Didn't bowl me over or even close, but made a good dinner tonight since we were in the mood for something lighter tasting. I used less olive oil to saute, and about 2/3 the butter called for (just cut off a knob of butter about 1 1/2 Tbs). Used whole wheat pasta, and the nutty flavor complemented the asparagus and pecans. My kids didn't care for it, but they don't like anything.