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Italy − Asparagus Pasta col Pesto
3
1
1
cloves garlic, minced
/4 to 1/2 cup olive oil (do not substitute)
cup chopped or sliced asparagus, use only the tender half
or tips (asparagus can be substituted with broccoli,
string beans, or zucchini)
2
1
8
tablespoons minced onion
/4 to 1/2 cup fresh basil, finely chopped
ounces pasta noodles of your choice
grated Parmesan cheese
Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until
the garlic and onion turns light brown. Do not over cook. Set aside
and keep warm.
Prepare the pasta of your choice according to package directions
except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil,
add the asparagus or the vegetables of your choice. When the water
begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the pesto sauce over
the top, tossing lightly to coat. Top with parmesan cheese and serve
with French bread and additional parmesan cheese.
Italy − Asparagus Pasta col Pesto
31
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