Pasta with spring vegetables like asparagus and mushrooms mixed with a pesto sauce is an easy weeknight dinner. Use your choice of pasta. Bon Appetit.
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, even tortellini!
You can use store bought pesto or click here for my homemade pesto recipe.
- Kosher salt
- 1 lb pasta, your choice
- 2 tbsp olive oil
- 1 tbsp 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
- 4 tbsp homemade or store bough pesto.
- 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 and asparagus, cook until the mushrooms start turning brown, about 10 minutes. Add the garlic and cook for 1 minute
- Add 2 tbsp 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 if needed. Serve with grated cheese.
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