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asparagus

Pasta with mushrooms, asparagus, and pesto

March 26, 2016 by mbmccarrick@gmail.com Leave a Comment

pasta pesto

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. 

pasta pesto

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.

Pasta with mushrooms

 

Pasta with mushrooms, asparagus, and pesto
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Meg's Meal Planning
Serves: 4
Ingredients
  • 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
Instructions
  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.
3.5.3251

 

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Mushrooms, asparagus, pasta

 

 

Filed Under: dinner, Italian Tagged With: asparagus, mushrooms, pasta, pesto

CSA week 4 

July 10, 2015 by Leave a Comment

This week I received basil, white cherries, raspberries, kohlrabi, kale, and snap peas. I let my mom keep all the asparagus. This week will be linked to the week of July 12th, coming soon!

  
 Basil    

  • Dinner- Fresh mozzarella, tomato, and basil panini. I used the rest of the sorrel pesto I made a few weeks ago
  • Dinner- Pasta with basil and cherry tomatoes
  • Pesto

  White cherries

  •  Snack

 Raspberries

  • Breakfast- Morning shake with kale, raspberries, apple, ground flax seed, and almond milk
  • Snack

 Kohlrabi

  • Dinner- Coleslaw. Served on the side of left over pulled pork from Father’s Day lunch

 Kale

  • Breakfast- Morning shake with kale, raspberries, apple, ground flax seed, and almond milk
  • Lunch- Kale salad with roasted shallots/garlic, grilled snap peas, cranberries, and sliced almonds

  Snap peas

  • Dinner- Grilled snap peas on the side of grilled salmon
  • Lunch- I saved some of the grilled snap peas and added it to my kale salad

Filed Under: CSA Tagged With: asparagus, basil, Beckett Farms, buy local, eat fresh, herbs, kohlrabi, raspberries, snap peas, white cherries

Summer pasta salad with asparagus, roasted peppers, and fresh mozzarella

June 4, 2015 by 8 Comments

I made this pasta salad for a work cook out, but it’d also be perfect for a Father’s Day BBQ. I was able to use some of the fresh asparagus from my CSA farm box! This recipe was inspired by apples and sparkle . 

Asparagus ends snapped off and cut into 1 inch pieces

 

 

Roasted red peppers, stemed 10 minutes in bowl

 
 

Pasta cooling

 
Ingredients

  • 2 red peppers
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 cup fresh basil, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspon red pepper flakes
  • Salt and pepper
  • 1 bundle of asparagus, tough ends snapped off, cut diagonally into 1 inch pieces
  • 1 lb penne pasta (I used veggie penne)
  •  8 oz fresh mozzarella cheese, cut into 1/2 inch pieces

Steps

  1. Roast the red peppers – Turn oven to broil and let it heat up for 5 minutes. Wash the peppers, cut the top and ends off, then slice open and remove the seeds and stems. Lay down flat, skin side up on a foil lined cookie sheet. Broil 7-9 minutes, turning pan halfway through cooking time.Peppers are done once they start to turn black and blister. Remove from oven and place into bowl. Cover tighly with plastic wrap and let peppers steam for around 10 minutes. Scrape away skin and cut peppers into 1/2 inch pieces. Set aside
  2. In a large bowl combine the olive oil, balsamic vinegar, basil, garlic, red pepper flakes. Add salt and pepper to taste. Mix together and remove 3 tablespoons of the vinaigrette and place into a medium sized bowl.
  3. In large dutch oven, bring 4 quarts of water to a boil, add 1 tablespoon of salt and the asparagus. Cook until just barley tender (about 3 mintues). Use slotted spoon to remove asparagus pieces, place in colander, and rinse under cold water until cool.
  4. Add pasta to boiling water and cook until done. Drain pasta and add the hot pasta to the large bowl and toss to coat in the dressing.
  5. Add the roasted red peppers and mozzarella to the bowl with the asparagus and mix in the vinaigrette.
  6. Once the pasta has cooled, add the asparagus mix to the bowl of pasta.
  7. Enjoy!  

  

Filed Under: Vegetarian Tagged With: asparagus, basil, bbq, cookout, CSA, farm box, Father's day, mozzerella, pasta salad, roasted peppers, side salad

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Hi! I’m Megan.

MeganWelcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family! More about me...

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