June 20, 2013

Pin It Mint Pesto Pasta with Asparagus and Shitake Mushrooms

Taken From A Food For Thought
I did it! I made dinner...and it was good!  I haven't been very good about making dinner lately, so putting this together after work and bootcamp, plus getting my food processor out was quite the feat. I bought all of the ingredients last weekend with the intention of making this at some point, but it took me a while to actually work up the energy to get it done.
I thought the mint pesto would be pretty overwhelming in flavor, but it was actually mild and lovely. I'd never made anything like this in the past (although I have dabbled in roasted red pepper, broccoli, cauliflower, and almond pestos) and the mint was a nice change from some of the more traditional pestos.
Despite having to get on a chair to get my food processor down, this didn't take long at all to throw together.  Just a little blending, chopping, sauteing, and boiling some pasta (I used brown rice pasta from TJ's, my new favorite) and we were really to roll.
I topped it with extra parm (because more cheese is always necessary) and it was delicious. It kept nicely for a few days and will likely be worked into our monthly rotation.

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