Mushrooms and asparagus provide B vitamins, and pesto contains heart healthy, unsaturated fat. The pesto will keep in the refrigerator for a week.
Instructions :
- Put a large pot of water over high heat to boil.
- TO MAKE THE PESTO: In a food processor, combine the pine nuts, basil,
- 2⁄3 cup parsley, oil, cheese, garlic, salt, and pepper. Process until medium smooth.
- TO MAKE THE PASTA: Once the water is boiling, salt it and add the pasta. Cook for 5 minutes, then add the asparagus.
- Meanwhile, in a medium skillet, heat the oil over medium heat. Add the mushrooms and cook for 7 minutes, or until tender.
- When the pasta is cooked al dente, strain it and the asparagus, reserving ½ cup of the cooking water. Return the pasta and asparagus to the pot along with ¼ cup of the reserved cooking water. Mix in the pesto. Stir in the remaining ¼ cup cooking water. Top the pasta with the mushrooms and sprinkle with the chopped parsley.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
