• 8 ounces of uncooked rotini pasta
• 2 cups of cut fresh asparagus
• 1 cup thinly sliced zucchini or yellow summer squash
• 2 cloves of garlic, minced
• 2 tablespoons of butter and pecan oil
• 1/3 cup of pecan pieces
• 1/2 cup heavy whipping cream or milk
• 1 tablespoon of lemon zest
• 1 tablespoon of diced tomatoes, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the asparagus, squash, and garlic in butter or oil for 3 minutes or until vegetables are crisp-tender. Drain pasta. Using a slotted spoon, add vegetables to pasta; keep warm.

In the same skillet, sauté the pecans for 2 minutes; removed and set aside. Add cream and lemon zest to the skillet; bring to a boil.

Boil for 2-3 minutes or until reduced to 1/3 cup. Pour over pasta; sprinkle with toasted pecans and pimientos if desired.

Yield: 4 servings.

Variation: Add 2 cups of diced cooked chicken or ham, double the amount of sauce and omit the squash.

From "In Praise of Pecans" by June Jackson