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Penne with Walnuts & Asparagus

  • Toast 1 ½ c of coarsely chopped (toasted) walnuts (ensure that some big pieces still exist)
  • Steam 1-2 lbs. fresh asparagus (depending on taste)
  • Sauté one head of garlic in ¾ c. olive oil
  • While cooking Penne, add asparagus to sautéed mixture, along with 1 can of Chicken Broth
  • Toss mixture over pasta; add walnuts
  • Serve
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