Pasta with Mushrooms and Asparagus in a Pesto Sauce
Servings 4
Equipment
- Large skillet
- Large pot
Ingredients
- 1 tbsp olive oil or butter
- 6 oz button mushrooms sliced
- 10 asparagus spears ends removed and cut into thirds
- Noodles of your choice cooked per instructions, reserving 1/4 cup of the cooking liquid
- ½ cup of pesto sauce
- Parmesan cheese
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the olive oil or butter in a large skillet over medium heat. Add mushrooms and saute for 5-7 minutes until golden brown.
- Add asparagus then season with sea salt and freshly cracked pepper, to taste, and continue to saute until asparagus is tender.
- While mushrooms and asparagus are cooking, cook pasta noodles in a large pot of well-salted water, per instructions; drain, reserving 1/4 cup of the cooking liquid.
- Once the noodles are cooked & drained, return to the pan.
- Add pesto sauce, mushrooms, and asparagus then mix thoroughly, adding some reserved cooking water as needed. Taste and season with salt and pepper if needed.
- Top with Parmesan cheese and serve. Enjoy.