PESTO PASTA PRIMAVERA
Serves: 6-8
1 cup (250 mL) sliced asparagus (1 inch/2.5 cm)
2 tbsp (30 mL) olive oil
2 cups (500 mL) sliced mushrooms
1/4 cup (60 mL) sliced shallots
1 cup (250 mL) halved cherry tomatoes
1/4 cup (60 mL) dry white wine
1 1/2 cups (375 mL) whipping cream
1/2 tsp (2.5 mL) salt
6 1/2 cups (1.625 L) bow-tie or penne pasta, cooked, rinsed and drained
Pesto sauce (see recipe below) Freshly grated Parmesan cheese
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.