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Portobello & Asparagus Pasta

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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Pasta
Cuisine: American
Calories: 564
Ingredients Method

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

Method
 

  1. Put a large pot of water over high heat to boil.
  2. TO MAKE THE PESTO: In a food processor, combine the pine nuts, basil,
  3. 2⁄3 cup parsley, oil, cheese, garlic, salt, and pepper. Process until medium smooth.
  4. TO MAKE THE PASTA: Once the water is boiling, salt it and add the pasta. Cook for 5 minutes, then add the asparagus.
  5. Meanwhile, in a medium skillet, heat the oil over medium heat. Add the mushrooms and cook for 7 minutes, or until tender.
  6. 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.