Pasta with mushrooms, asparagus, and pesto
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. 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.
  2. 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
  3. 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.
Recipe by Meg's Meal Planning at