Asparagus Pasta col Pesto
Ingredients:
3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus (use only the tender half
or tips)(asparagus can be substituted with broccoli,
string beans (green beans) or zucchini)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese
Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.
Prepare the pasta of your choice according to package directions except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil, add the
asparagus or the vegetables of your choice. When the water begins to boil
add the pasta and cook according to directions.
Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. This eliminates having to wash another bowl.
Serve with Italian or French bread and have additional parmesan cheese available at the table.
B-man
