Penne with Asparagus and Red Bell Pepper
Rinse asparagus and snap off woody ends. Peel the bottom third of each stalk. Cut into pieces and cook asparagus in salted boiling water, about 6 minutes.
Rinse and quarter pepper, remove seeds and ribs and cut into pieces. Chop walnuts. Cook penne in salted boiling water until al dente, according to package instructions.
Heat 1 tablespoon olive oil in a nonstick skillet. Add pepper pieces and sauté 2-3 minutes. Remove from the pan. Add remaining olive oil. Add walnuts and breadcrumbs and sauté briefly. Peel garlic and press through a garlic press into the skillet.
Drain penne and asparagus. Mix penne with asparagus and pepper pieces and season with salt and pepper. Serve penne topped with breadcrumb and walnut mixture and garnish with basil.