Portobello and Asparagus Farfalle with Basil Pesto

Bring eight cups of water to a boil in a large saucepan with Salt (2 tsp) .

While waiting for the water to boil, remove the gills from the Portobello Mushrooms (1 1/3 cups) and cut into half inch slices. Set aside.

Pick Fresh Basil (1 1/2 cups) 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.

When water comes to a boil, add Farfalle Pasta (1 2/3 cups) . 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.

Meanwhile, to create the pesto, add Olive Oil (1 tbsp) , Pine Nuts (2 tbsp) , Garlic (2 cloves) , Parmesan Cheese (2 tbsp) , Salt (2 tsp) , and Ground Black Pepper (1/4 tsp) into the bowl of a food processor with the basil leaves.

Add Fresh Parsley (1/3 cup) and pulse until smooth.

In a large saute pan over medium high heat add Olive Oil (1 tbsp) . Add the mushrooms and saute for 3 minutes.

Add the Asparagus (3/4 cup) and cook for an additional two minutes. Remove from heat and hold for next step.