Chef Philippe Forcioli craves this carb-packed dish whenever he’s training for the big 26.2.
Cooking time: 15 minutes
- 65g pine nuts
- 20 large fresh basil leaves
- 15g chopped parsley
- 110ml extra virgin olive oil
- 25g parmesan cheese
- 4 whole peeled garlic cloves
- Salt and black pepper to taste
- 680g shell or bow-tie pasta
- 32 medium asparagus spears, chopped into bite-size pieces
- 1 tablespoon olive oil
- 2 large portobello mushrooms, sliced and gills removed
- 4 tsp chopped parsley
1 Make the pesto by whizzing up the first seven ingredients until medium-smooth.
2 Bring a pot of salted water to the boil. Add the pasta, then five minutes later add the asparagus pieces.
3 In a frying pan, heat the olive oil over a medium heat. Add the sliced portobello mushrooms and cook until tender (around seven minutes).
4 When the pasta is cooked, strain it along with the asparagus, reserving half a
cup of the cooking water.
5 Transfer the pasta and asparagus back to the pot along with some of the reserved water. Stir in the pesto and the mushrooms, serve, and top with parsley before tucking in.
• Mushrooms are packed with B vitamins – vital for energy production
• Pesto contains heart-healthy unsaturated fat
• Asparagus is rich in vitamin K for strong bones
This recipe appeared in the September 2012 edition of the magazine. Thanks to Philippe Forcioli for supplying this recipe.