Pasta with Mushrooms and Asparagus in a Pesto Sauce
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 2 tbsp butter or olive oil
- 8 oz button mushrooms sliced
- 10 asparagus spears ends removed and cut into thirds
- 8 oz pasta noodles of your choice cooked per instructions, reserving ½ cup of the cooking liquid
- ½ cup of pesto sauce
- Parmesan cheese grated
- Sea salt and freshly cracked pepper to taste
Instructions
- Cook the pasta in a large pot of well-salted water until al dente, according to the package instructions. Dain, reserve ½ cup of cooking water.
- Heat the butter or olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes, until golden brown.
- Add asparagus, then season with sea salt and freshly cracked pepper to taste, and continue cooking until the asparagus is tender.
- Add the drained pasta and pesto sauce to the mushrooms and asparagus, then mix thoroughly, adding some reserved cooking water as needed.
- Taste and season with salt and pepper if needed.
- Top with grated Parmesan cheese and serve. Enjoy.