I'm always ready to eat a bowl of pasta especially when there are veggies mixed in. Gemelli with Asparagus Pesto and Roasted Mushrooms fits the bill since this easy to prepare sauce is made from asparagus, herbs and extra virgin olive oil and tossed with Gemelli, a twisted pasta shape. Then roasted mushrooms are folded in to make the most delicious and light pasta dish.
Ingredients for Gemelli with Asparagus Pesto and Roasted Mushrooms:
1 pound Gemelli, cooked according to package directions
2 tablespoons parmesan cheese
kosher salt
black pepper
Pesto:
1 pound asparagus, cleaned and dried
1/2 cup + 2 tablespoons extra virgin olive oil
2 shallots, diced
1/2 cup walnuts
1/2 cup fresh basil
1/2 cup fresh parsley
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice
zest of 1 lemon
kosher salt
black pepper
Mushrooms:
1 1/2 pounds white and crimini mushrooms, discard stems
3 tablespoons olive oil
kosher salt
black pepper
Time-Saving Tips: Prepare the pesto and mushrooms a couple of hours in advance and leave out at room temperature.
Let's see what we need.
We're ready to cook.
Clean and dry mushrooms; cut caps into 1/4 inch slices. Transfer to a parchment-lined sheet pan and toss the mushrooms with the olive oil; season with salt and pepper. Bake in a preheated 450-degree oven and flip after 25 minutes; continue roasting until mushrooms have shrunk in size, and there is no liquid. The mushrooms will take roughly 45 minutes to cook, set aside.
Trim the woody ends of the asparagus and discard that portion. Cut the asparagus in 1 - inch pieces.
Place the shallots in the food processor and pulse a few times; add the asparagus, and pulse until coarsely chopped. Add the basil, parsley, and walnuts; pulse a few times until coarsely chopped. Add a pinch of pepper, salt, lemon juice, parmesan, and olive oil. Now process it until it is blended, scrape the sides down.
Start by combining a cup of pesto with the pasta. If the pasta seems a little dry add more pesto; I had extra, which I enjoyed on sandwiches the next day. Toss the pasta with the cheese and season with salt and pepper. Gently fold in the mushrooms.
It's ready! Gemelli with Asparagus Pesto and Roasted Mushrooms is a delicious pasta that is so good for you. The delicate flavor of the asparagus, herbs, and shallots is the perfect backdrop to the intense flavored roasted mushrooms. This pasta is great as a meal, or even a side dish when entertaining. And leftovers taste great the next day.
Enjoy!
Gemelli with Asparagus Pesto and Roasted Mushrooms:
main dish
1 pound Gemelli, cooked according to package directions
2 tablespoons parmesan cheese
kosher salt
black pepper
Pesto:
1 pound asparagus, cleaned and dried
1/2 cup + 2 tablespoons extra virgin olive oil
2 shallots, diced
1/2 cup walnuts
1/2 cup fresh basil
1/2 cup fresh parsley
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice
zest of 1 lemon
kosher salt
black pepper
Mushrooms:
1 1/2 pounds white and crimini mushrooms, discard stems
3 tablespoons olive oil
kosher salt
black pepper
Clean and dry mushrooms; cut caps into 1/4 inch slices. Transfer to a parchment-lined sheet pan and toss the mushrooms with the olive oil; season with salt and pepper. Bake in a preheated 450-degree oven and flip after 25 minutes; continue roasting until mushrooms have shrunk in size, and there is no liquid. The mushrooms will take roughly 45 minutes to cook, set aside.
Trim the woody ends of the asparagus and discard that portion. Cut the asparagus in 1 - inch pieces.
Place the shallots in the food processor and pulse a few times; add the asparagus, and pulse until coarsely chopped. Add the basil, parsley, and walnuts; pulse a few times until coarsely chopped. Add a pinch of pepper, salt, lemon juice, parmesan, and olive oil. Now process it until it is blended, scrape the sides down.
Start by combining a cup of pesto with the pasta. If the pasta seems a little dry add more pesto; I had extra, which I enjoyed on sandwiches the next day. Toss the pasta with the cheese and season with salt and pepper. Gently fold in the mushrooms.
Time-Saving Tips: Prepare the pesto and mushrooms a couple of hours in advance and leave out at room temperature.
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