Tuesday, July 26, 2005

Pesto Pasta with Roasted Asparagus & Mushrooms

Pesto Pasta with Roasted Asparagus & Mushrooms
Prep time: 15 minutes
Roasting time: 5 minutes
Serves 4

Boiled & drained pasta (I like penne for this dish, but choose your favorite)
½ cup reserved pasta water
2-4 tbsp pesto
½ bunch fresh asparagus (12 spears or so) cut in 2” pieces after snapping off the tough bottoms
2 cups sliced cremini mushrooms
1-2 tbsp olive oil

1. Preheat the oven to 425°F/220°C

2. In the meantime, boil pasta in water with 1 tbsp salt

3. In a large bowl, toss the asparagus pieces and mushrooms with the olive oil

4. Line a rimmed baking pan with tin foil and place the vegetables in one layer and bake for 4- 5 minutes or until the asparagus are bright green and fork tender.

5. On top of the stove, heat (not too hot) a large non stick skillet and add the pasta, vegetables, pesto and ¼ cup of pasta water. Toss over low heat to blend the pesto.

6. Taste for seasonings and add more pesto or some additional olive oil and serve with extra grated parmesan cheese.

I love this dish - yet another great way to cook with pesto.

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