11 INGREDIENTS • 11 STEPS • 35MINS

Portobello and Asparagus Farfalle with Basil Pesto

Name: Portobello and Asparagus Farfalle with Basil Pesto
Total time: PT2100.0S
Yield: 2
Ingredients: 1 ounce Fresh Basil; 4 ounce Portobello Mushroom; 4 ounce Asparagus; 2 tablespoon Parmesan Cheese; 2 clove Garlic; 6 ounce Farfalle Pasta; 0.5 ounce Fresh Parsley; 2 tablespoon Pine Nuts; 4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 2 tablespoon Olive Oil

Recipe

4.7

3 ratings

A simple and delicious pasta dish with mushrooms and asparagus. Enjoy with some nice, crusty garlic bread.

Add to plan

Portobello and Asparagus Farfalle with Basil Pesto

Save

Chef'd

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

A simple and delicious pasta dish with mushrooms and asparagus. Enjoy with some nice, crusty garlic bread.

35MINS

Total Time

$2.85

Cost Per Serving

Ingredients

Servings

2

us / metric

1 1/2 cups

Fresh Basil

1 1/3 cups

Portobello Mushrooms

3/4 cup

2 Tbsp

2 cloves

6 oz

1/3 cup

2 Tbsp

4 tsp

as needed

2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

532

Fat

22.2 g

Protein

16.6 g

Carbs

69.2 g

Add to plan

Portobello and Asparagus Farfalle with Basil Pesto

Save

Chef'd

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking InstructionsHide images

step 1

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

step 2

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.

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 (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.

step 5

When water comes to a boil, add Farfalle Pasta (6 oz). 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 (1 Tbsp), Pine Nuts (2 Tbsp), Garlic (2 cloves), Parmesan Cheese (2 Tbsp), Salt (2 tsp), and Ground Black Pepper (as needed) into the bowl of a food processor with the basil leaves.

step 7

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

step 8

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

step 9

Add the Asparagus (3/4 cup) 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.