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