Mushrooms and asparagus provide B vitamins, and pesto contains heart healthy, unsaturated fat. The pesto will keep in the refrigerator for a week.
Jump to RecipeInstructions :
- Put a large pot of water over high heat to boil.
- TO MAKE THE PESTO: In a food processor, combine the pine nuts, basil,
- 2⁄3 cup parsley, oil, cheese, garlic, salt, and pepper. Process until medium smooth.
- TO MAKE THE PASTA: Once the water is boiling, salt it and add the pasta. Cook for 5 minutes, then add the asparagus.
- Meanwhile, in a medium skillet, heat the oil over medium heat. Add the mushrooms and cook for 7 minutes, or until tender.
- When the pasta is cooked al dente, strain it and the asparagus, reserving ½ cup of the cooking water. Return the pasta and asparagus to the pot along with ¼ cup of the reserved cooking water. Mix in the pesto. Stir in the remaining ¼ cup cooking water. Top the pasta with the mushrooms and sprinkle with the chopped parsley.
Portobello & Asparagus Pasta
Philippe For coli, chef and owner of Green Fire Market Organic and Natural Restaurant in Rockford, Illinois, and a runner, craves this carb packed dish the night before a long run whenever he’s in marathon training—which is often, considering he’s run more than 25 of them. Mushrooms and asparagus provide B vitamins, and pesto contains heart healthy, unsaturated fat. The pesto will keep in the refrigerator for a week
Ingredients
PESTO
- 2/3 cup pine nuts
- 20 large fresh basil leaves
- 2/3 cup fresh parsley
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese
- 4 cloves garlic very coarsely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
PASTA
- Salt
- 1½ pounds shell or bow-tie pasta or tortellini
- 32 asparagus spears chopped into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- 2 large portobello mushroom caps sliced (remove gills with a spoon)
- 4 teaspoons chopped fresh parsley
Instructions
- Put a large pot of water over high heat to boil.
- TO MAKE THE PESTO: In a food processor, combine the pine nuts, basil,
- 2⁄3 cup parsley, oil, cheese, garlic, salt, and pepper. Process until medium smooth.
- TO MAKE THE PASTA: Once the water is boiling, salt it and add the pasta. Cook for 5 minutes, then add the asparagus.
- Meanwhile, in a medium skillet, heat the oil over medium heat. Add the mushrooms and cook for 7 minutes, or until tender.
- When the pasta is cooked al dente, strain it and the asparagus, reserving ½ cup of the cooking water. Return the pasta and asparagus to the pot along with ¼ cup of the reserved cooking water. Mix in the pesto. Stir in the remaining ¼ cup cooking water. Top the pasta with the mushrooms and sprinkle with the chopped parsley.