Eat and Run: Portobello and Asparagus Pasta

You know what this recipe is right here? Gourmet runner’s fare, that’s what. The raciness of pesto (pine nuts anyone?). The earthy protein of the Portobello caps. The seasonal extravagance of the asparagus (a sure sign of spring). Add bow-tie pasta and even your basic carb is dressed up for the red carpet. Whether you change out of your running gear before sitting down to eat the dish is entirely up to you. It’s delicious either way.

This month’s recipe by Chef Phillipe Forcioli and sourced from Runners World.

Ingredients (Serves 6)
•2/3 cup pine nuts
•20 large, fresh basil leaves
•2/3 cup parsley
•1/2 cup extra-virgin olive oil
•1/4 cup Parmesan cheese
•4 whole, peeled garlic cloves
•Kosher salt and black pepper to taste
•1 1/2 pounds shell or bow-tie pasta or tortellini
•32 medium asparagus spears, chopped into bite-sized pieces
•1 tablespoon olive oil
•2 large portobello mushroom caps, sliced (remove gills with a spoon)
•4 teaspoons chopped parsley

1.Make the pesto by pureeing the first seven ingredients till medium smooth.
2.Boil a pot of salted water. Add pasta.
3.Five minutes later add asparagus. In a saute pan, heat olive oil over medium heat. Add portobello; cook till tender [seven minutes].
4.When pasta is cooked, strain it and asparagus, reserving 1/2 cup of the cooking water.
5.Transfer pasta and asparagus back to the pot along with half of the reserved water. Mix in pesto. Drizzle with remaining water, and top with portobello and parsley.

Cals: 763
Carbs: 92 G
Fiber: 8 G
Protein: 21 G
Fat: 35 G