This is tonight's dinner. After a week of crappy weather it was beautiful and warm today, making a springy meal seem appropriate. I usually use walnuts for pesto because I hate pinenuts, but I had none today so I used almonds instead. I can't add cheese to my pesto since Adam hates it, so I have to add mine to my pasta afterwards.
Pasta with Asparagus, Portobello Mushrooms and Pesto
142g (5oz) fresh organic baby spinach
Big bunch fresh basil leaves, carefully washed and stems removed
1/2 cup walnuts or roasted almonds
1/2 cup parmesan cheese, fresh or pre-grated
1/4 cup extra virgin olive oil
1/4 cup lemon juice or juice and zest of 1 lemon
2-4 garlic cloves (depending on your tolerance for garlic)
Salt and pepper, to taste
Throw everything in blender until you pureed. Add more oil as needed to reach desired consistency. Place any leftover pesto in ice cube tray in freezer over night. Place cubes in ziploc bag and remove whenever you need some pesto.
1 lb whole wheat penne or rotini (or any short pasta)
4 large portobellos, stem ends removed, sliced thinly
1 lb fresh asparagus, stalks trimmed, cut into 1 inch pieces
1 tsp olive oil
1 garlic clove, minced
Cook pasta according to directions on package.
Saute veggies in oil over medium heat for about 5 minutes. Add garlic and continue cooking, until veggies are tender. When pasta is cooked, stir in about a cup or so of pesto and the veggies. Serves 4 (or 2-3 people in this house!).