GET FRESH WITH YOUR PASTA

Think you can’t make noodles from scratch? Think again!

Serves: 6-8

1 cup (250 mL) sliced

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asparagus (1 inch/2.5 cm)

2 tbsp (30 mL) olive oil

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2 cups (500 mL) sliced

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mushrooms

1/4 cup (60 mL) sliced shallots

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1 cup (250 mL) halved cherry

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tomatoes

1/4 cup (60 mL) dry white wine

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1 1/2 cups (375 mL) whipping

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cream

1/2 tsp (2.5 mL) salt

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6 1/2 cups (1.625 L) bow-tie

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or penne pasta, cooked, rinsed and drained

Pesto sauce (see recipe below)

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Freshly grated Parmesan cheese

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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 frying pan 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.

3. Add cream and salt. Bring to a boil. Reduce heat and simmer, stirring frequently, for 1-2 minutes. Stir in pesto sauce. Add hot cooked past and toss to coat. Serve with Parmesan cheese.