06 March 2015

Whip up a springy dish in less than 30 minutes

It is not officially spring yet, but in between snow storms, it's starting to feel that way here in the Rockies.  And the asparagus is on sale at the store, which always makes me think of spring. This dish takes advantage of fresh, tender asparagus (although you could easily replace it with broccoli florets if you want), and it's ready in a hurry, so there's more time for drinking in the kitchen.  I think they call that "having an apertif".

One-Pot Pesto Pasta

Serves 4

2 cups dry fusilli or similar pasta
1 bunch (about 2 cups) asparagus, trimmed and cut into 2- inch pieces
8 oz. mushrooms, cleaned and thickly sliced
2 tablespoons julienned sun dried tomatoes
2 tablespoons pesto
Juice and zest of ½ lemon
Salt and crushed red pepper to taste
Grated Parmesan cheese for serving

In a large pot or Dutch oven, bring well-salted water to boil.  Drop the pasta and cook for about five minutes, then add the mushrooms and asparagus.  Cook until pasta is al dente, about another 10 minutes.  Drain, then stir in the sun dried tomatoes, lemon zest and juice, prepared pesto, and salt and red pepper to taste.  Serve with grated Parmesan on the side.