Ingredients:
- 1 cup sliced asparagus
- 2 tbsp extra-virgin olive oil
- 2 cups sliced mushrooms
- 1/4 cup sliced shallots
- 1 cup halved cherry tomatoes
- 1/4 cup white wine
- 1 1/2 cups whipping cream
- 1/2 tsp salt
- 6 1/2 cups penne or farfalle pasta, cooked, rinsed and drained
- Pesto Sauce
- Freshly grated Parmesan cheese
Method:
- Cook asparagus in boiling water for 3 minutes; drain. Cool immediately in ice water; drain.
- To prepare sauce, heat oil in a large deep frypan over medium heat. Add mushrooms and shallots; cook, stirring, for 3 minutes. Add tomatoes and cook, stirring, until softened, about 3 – 5 minutes. Add asparagus. Stir in wine and cook, stirring frequently until liquid is almost evaporated, about 2 – 3 minutes. Add cream and salt. Bring to a boil.
- Reduce heat and simmer, stirring frequently, for 1 – 2 minutes. Remove from heat. Stir in Pesto Sauce. Add hot cooked penne and toss to coat. Serve with Parmesan cheese.
