Once you start seeing the sales for asparagus in the grocery store, you know Spring is on the way! Although asparagus is not one of my favorite vegetables, this recipe stood out to me. It’s something different and I’m always looking for new ways to incorporate veggies in my diet. This recipe was inspired from Fine Cooking Magazine, April/May 2016 edition. The recipe calls for cavatelli, but any kind pasta will do- penne, rigatoni. I used tortellini because my husband thought that it was similar to cavetelli. I don’t ask, at 8 months pregnant, I’m happy to let him food shop! We used cheese and spinach tortellini, which added great taste, so props to the hubby for picking a good one!
Pasta with Mushrooms, Asparagus, and Pesto
- Kosher salt
- 1 lb fresh or frozen pasta
- 2 Tbs olive oil
- 1 Tbs unsalted butter
- 8 oz mushrooms, washed and sliced
- 8 oz asparagus, trimmed and cut on the diagonal into 1 inch pieces
- 2 large garlic cloves, finely chopped
- 2 Tbs homemade or store bough pesto. Click here for my basil pesto recipe
- Ground black pepper
- Bring a large pot of well-salted water to a boil. Boil the pasta according to package directions until just shy of al dente. Reserve 1 cup of the cooking water and drain
- Meanwhile, heat the oil and butter in a large skillet over medium high heat. Add the mushrooms, season lightly with salt, and cook until brown. Add the asparagus and garlic and cook, stirring occasionally, until the asparagus is tender, about 4 minutes. Add the pesto and pasta water and stir. Lower the heat, toss in the pasta and simmer until the pasta is al dente, 1-2 minutes. Season with salt, pepper, and additional pesto. Serve with grated cheese.