Take a big bowl of this comforting yet light pasta. This pasta dish combines tender asparagus, earthy mushrooms, savory tomatoes, fresh pesto and delicious Graverlbourg french style mustard. The dish is finished with fresh basil. It’s a delicious and hearty meal!
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preparation time: 20 min
Total time: 40 min - difficulty level: 1
- recipe ID: PB28
- cuisine region: Italian Fusion
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You will need
- knife
- large pot
- pan
- cutting board
- collander
- water
- oil
- salt
Preparation
1
Prepare and cook the pasta: In a large pot, bring water to a boil (5-6 cups, 8-10 cups, 13 to 16 cups) with salt (1/2 tbsp, 1 tbsp, 1 1/2 tbsp). Once the water is boiling, add the pasta, stir, cover & cook for 9 to 11 minutes or until desired texture. Save some pasta water for the sauce (1/4 cup, 1/2 cup, 3/4 cup). Once the pasta is cooked, drain using a colander & add back to the pot.
Gluten-free pasta: Follow the instructions above but cook the pasta for 8 to 9 minutes.
2
Prepare the asparagus: Wash and rinse all produce. While the pasta is cooking, break off the woody end of the asparagus. To do so, bend the asparagus spear about 2-3 cm from the end and it will break at the right spot. Cut the asparagus in 4 cm pieces. Slice the mushroom in about 1/2 cm slices and dice the tomatoes in about 2 cm dices.
3
Cook the mushrooms: In a large pan, heat oil (1/4 tsp, 1/2 tsp, 3/4 tsp) on medium heat, add salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and add the mushrooms. Cook the mushrooms for about 7 minutes or until soft.
4
Cook the asparagus and tomatoes: Add the tomatoes and asparagus to the pan and cook for an additional 5-6 minutes.
5
Zest and juice the lemon: Zest and juice the lemon (1/2 lemon, 1 lemon, 1 large lemon)
6
Assemble and serve: Separate the basil leaves. In the pot with the cooked pasta, place the cooked vegetables, pesto, lemon juice, and lemon zest. Combine. Add the smallest amount of pasta water recommended. Combine and if required add more pasta water little by little until you have the sauce consistency you’d like. Serve in individual bowls.
Bon Appétit!
Ingredients
2 portions
4 portions
6 portions
Recommended Wine Pairings
BODACIOUS PINOT GRIGIO
Fresh, fruity, aromatic and easy-drinking with aromas of citrus and honey.
Region: Ontario
Colour: White
Alcohol: 12%
Price (SLGA): $11.92
BERINGER MAIN & VINE ROSE
Aromas of passionfruit with floral notes and red berry flavours. A balance of crisp minerality with fruity and floral undertones. Refreshing and crisp. Perfect summer time wine to share.
Region: Napa, California
Colour: Rose
Alcohol: 11%
Price (SLGA): $11.47
Health Fact
Dr. Craig Herrington, Nathuropath
Owner of Regina Naturoptathic
Basil
Basil is a herb belonging to the mint family.
It has anti-inflammatory, mild antibacterial, and antioxidant properties.
A study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.
Cooking with kids
Lacey Engel, Registered Dietician
Lacey Engel, Registered Dietician
Cooking for kids?
If your child doesn’t like asparagus or any other vegetable, cook it separately and try to slowly introduce it to the child.
Making this recipe with kids?
Ask the child to help by completing step 6:
- Assemble & serve
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
