PESTO PASTA PRIMAVERA

Serves 6.

Vegetarian

This is a great base dish that can be varied although it’s a vegetarian recipe. If desired, you can add prawns and for some extra zing you can add olives to the dish.

Cook Time: 30 mins.

 

Ingredients:
  • 1 cup sliced asparagus
  • 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
Method:
  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.
How to Cook the Perfect Steak
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