PESTO PASTA PRIMAVERA

Ingredients

• 1 cup sliced asparagus (1 inch)
• 2 tbsp extra-virgin olive oil
• 2 cups sliced mushrooms
• 1/4 cup sliced shallots
• 1 cup halved cherry tomatoes
• 1/4 cup white wine
• 1 1/2 cups whipping cream
• 1/2 tsp salt
• 6 1/2 cups penne or farfalle pasta, cooked, rinsed and drained
• Pesto Sauce
• Freshly grated Parmesan cheese*

Directions

1. Cook asparagus in boiling water for 3 minutes; drain. Cool immediately in ice water; drain.
2. To prepare sauce, heat oil in a large deep frypan over medium heat. Add mushrooms and shallots; cook, stirring, for 3 minutes. Add tomatoes and cook, stirring, until softened, about 3 – 5 minutes. Add asparagus. Stir in wine and cook, stirring frequently until liquid is almost evaporated, about 2 – 3 minutes. Add cream and salt. Bring to a boil.
3. Reduce heat and simmer, stirring frequently, for 1 – 2 minutes. Remove from heat. Stir in Pesto Sauce. Add hot cooked penne and toss to coat. Serve with Parmesan cheese.

Ingredients

• 2 cups fresh basil leaves, tightly packed
• 3 tbsp pine nuts, walnuts, or almonds
• 3 cloves garlic, finely chopped
• 1 cup freshly grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1/4 tsp salt

Yield: Makes about 1 1/4 cups.

Directions

1. Place basil in a food processor; process until finely chopped. Do not overprocess. Add pine nuts and garlic; process, using an on/off motion, to combine. Add Parmesan cheese; process, using an on/off motion, to combine.
2. With machine running, gradually add oil through feed tube in a thin steady stream, processing until almost smooth. Add lemon juice and salt; process to combine. Cover and refrigerate for up to 2 days or freeze for up to 1 month.