Asparagus Pasta with Toasted Pecans

Ingredients:

8 ounces penne pasta
1/2 pound asparagus
1 tablespoon olive oil
1 small red bell pepper, chopped
2 cloves garlic, minced
1/2 cup vegetable stock
salt and red pepper, to taste
2 tablespoons basil, chopped
1/3 cup parmesan cheese, shredded
1 tablespoon butter
1/2 cup pecans, chopped and toasted

Cook pasta until al dente and drain. Set aside.

Meanwhile, slice asparagus into 2 inch pieces. Saute asparagus in oil. Add red bell pepper and garlic.

Stir in vegetable stock, salt, and red pepper. Bring to simmer.

Toss asparagus mixture with pasta, basil, parmesan, butter, and pecans.

Garnish with more pecans and parmesan shavings.