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Asparabella Pesto Pasta

What you need: 

1 bunch asparagus, broken into 1" pieces
1 large portobella mushroom, cut in half and sliced thickly
3 plum tomatoes, chopped
1 handful of fresh basil, chopped
1/2 lb. chunky pasta of choice (I used castellane-very nice!)
2-3 tablespoons pesto paste

What you do: 

Cook the mushroom slices in a lightly oiled skillet until tender, then set aside, followed by the asparagus.
Meanwhile, boil the pasta until al dente, and drain.
Combine all ingredients in a large bowl and mix until everything is coated well.
Serve with fresh ground black pepper and red pepper flakes to taste. Good anytime, but great as a warm salad in spring-summer.

Preparation Time: 
35 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

Yum! This was delicious, and my entire meat-eating family loved it. Right after I discovered this recipe, literally ALL of the ingredients went on sale at my local grocery, so it was meant to be. I added a few teaspoons of creamy hummus to the last bit of leftovers for a little variety and it was incredible!

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@Scootgirl, You can make pesto by blending the following in a food processor:
1 1/2 cups lightly packed basil leaves
1/3 cup olive oil
1/2 cup pine nuts
5 cloves garlic
1/3 cup nutritional yeast
3/4 tsp. salt
1/2 tsp. black pepper

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Husband and I loved this.  Tastes meaty without a notion of the stuff.  Lots of flavor and lends itself easily to inclusion of additional veggies.  Terrific!

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where do you get pesto paste? what is it exactly?

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Completely awesome and delicious.  One of my new favorite recipes.  I make it whenever asparagus is on sale (and sometimes when it isn't!).  Wows the guests.

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Great recipe! Just like Mom used to make! I added some zucchini and an extra bit of pesto.  Delicious! :D

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