Cooking Instructions
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Step 1
Bring eight cups of water to a boil in a large saucepan with
Salt (10 g)
.
Step 2
While waiting for the water to boil, remove the gills from the
Portobello Mushrooms (115 g)
and cut into half inch slices. Set aside.
Step 3
Bend the asparagus by snapping the thicker bottom ends where they break naturally. Cut into half inch pieces, and set aside.
Step 4
Pick
Fresh Basil (30 g)
leaves from stems and discard stems. Place half of the leaves in the bowl of the food processor and roughly chop the remaining leaves. Set aside.
Step 5
When water comes to a boil, add
Farfalle Pasta (170 g)
. Cook for 12 minutes, or until desired texture. Reserve two tablespoons of the pasta water. Drain the pasta into a colander and return to the pot.
Step 6
Meanwhile, to create the pesto, add
Olive Oil (15 mL)
,
Pine Nuts (20 g)
,
Garlic (2 cloves)
,
Parmesan Cheese (10 g)
,
Salt (10 g)
, and
Ground Black Pepper (as needed)
into the bowl of a food processor with the basil leaves.
Step 7
Add
Fresh Parsley (15 g)
and pulse until smooth.
Step 8
In a large saute pan over medium high heat add
Olive Oil (15 mL)
. Add the mushrooms and saute for 3 minutes.
Step 9
Add the
Asparagus (115 g)
and cook for an additional two minutes. Remove from heat and hold for next step.
Step 10
Add the farfalle to the saute pan. Fold in the pesto and reserved pasta water. Stir until well combined.
Step 11
Serve on large plates, garnished with some additional pesto if desired.
