Mushrooms and asparagus provide B vitamins, and pesto contains heart-healthy, unsaturated fat. “The pesto will keep in the refrigerator for a week,” says Forcioli.
2/3 cup pine nuts
20 large, fresh basil leaves
2/3 cup parsley
1/2 cup extra-virgin olive oil
1/4 cup Parmesan cheese
4 whole, peeled garlic cloves
Kosher salt and black pepper to taste
1 1/2 pounds shell or bow-tie pasta or tortellini
32 medium asparagus spears, chopped into bite-sized pieces
1 tablespoon olive oil
2 large portobello mushroom caps, sliced (remove gills with a spoon)
4 teaspoons chopped parsley
Make the pesto by pureeing the first seven ingredients till medium smooth.
Boil a pot of salted water. Add pasta.
Five minutes later add asparagus. In a saute pan, heat olive oil over medium heat. Add portobello; cook till tender [seven minutes].
When pasta is cooked, strain it and asparagus, reserving 1/2 cup of the cooking water.
Transfer pasta and asparagus back to the pot along with half of the reserved water. Mix in pesto. Drizzle with remaining water, and top with portobello and parsley. Serves six.