{"id":1214,"date":"2013-03-08T09:50:20","date_gmt":"2013-03-08T14:50:20","guid":{"rendered":"http:\/\/www.runottawa.ca\/eat-run-portobello-asparagus-pasta-2\/"},"modified":"2017-07-21T10:18:47","modified_gmt":"2017-07-21T14:18:47","slug":"eat-run-portobello-asparagus-pasta","status":"publish","type":"post","link":"https:\/\/www.runottawa.ca\/fr\/eat-run-portobello-asparagus-pasta\/","title":{"rendered":"La bouffe \u00e0 la course : les p\u00e2tes aux Portobello et aux asperges"},"content":{"rendered":"<p>Vous savez c\u2019est quoi, cette recette-ci ? C\u2019est un plat de gourmet, voil\u00e0. Le caract\u00e8re du pesto (des pignons, quelqu\u2019un ?). Les prot\u00e9ine terreuses des chapeaux de Portobello. L\u2019extravagance saisonni\u00e8re des asperges (un signe in\u00e9luctable du printemps). Ajoutez des p\u00e2tes en boucles et m\u00eame vos glucides de base sont habill\u00e9s pour le tapis rouge. Que vous pr\u00e9f\u00e9riez vous changer ou garder vos v\u00eatements de course avant de vous asseoir pour d\u00e9guster le plat, il n\u2019en tient qu\u2019\u00e0 vous. C\u2019est d\u00e9licieux d\u2019une fa\u00e7on ou de l\u2019autre.<\/p>\n<p>La recette de ce mois-ci nous vient du chef Phillipe Forcioli et elle est tir\u00e9e de Runners World.<\/p>\n<p>Ingr\u00e9dients (donne 6 portions)<br \/>\n\u20222\/3 tasse de pignons de pin<br \/>\n\u202220 grandes feuilles de basilic frais<br \/>\n\u20222\/3 tasse de persil<br \/>\n\u20221\/2 tasse d\u2019huile d\u2019olive vierge<br \/>\n\u20221\/4 tasse de Parmesan<br \/>\n\u20224 gousses d\u2019ail enti\u00e8res pel\u00e9es<br \/>\n\u2022Sel kasher et poivre noir au go\u00fbt<br \/>\n\u20221 1\/2 livre (700 gr) de p\u00e2tes en boucles ou de tortellini<br \/>\n\u202232 tiges d\u2019asperges moyennes, coup\u00e9es en bouch\u00e9es<br \/>\n\u20221 c. \u00e0 table d\u2019huile d\u2019olive<br \/>\n\u20222 grands chapeaux de champignons Portobello, tranch\u00e9s (enlever les branchies avec une cuill\u00e8re)<br \/>\n\u20224 c. \u00e0 th\u00e9 de persil hach\u00e9<\/p>\n<p>Pr\u00e9paration<br \/>\n1.Faire le pesto en faisant une pur\u00e9e avec les sept premiers ingr\u00e9dients jusqu\u2019\u00e0 consistance molle moyenne.<br \/>\n2.Porter \u00e0 \u00e9bullition un r\u00e9cipient d\u2019eau. Ajouter les p\u00e2tes.<br \/>\n3.Cinq minutes plus tard, ajouter les asperges. Dans un po\u00ealon, faire chauffer l\u2019huile d\u2019olive \u00e0 feu moyen. Ajouter les champignons ; faire cuire jusqu\u2019\u00e0 ce qu\u2019ils soient tendres [sept minutes].<br \/>\n4.Quand les p\u00e2tes sont cuites, \u00e9goutter avec les asperges en r\u00e9servant 1\/2 tasse de l\u2019eau de cuisson.<br \/>\n5.Remettre les p\u00e2tes et les asperges dans la marmite avec la moiti\u00e9 de l\u2019eau r\u00e9serv\u00e9e. Ajouter le pesto en m\u00e9langeant. Arroser avec le reste de l\u2019eau et couvrir du portobello et du persil.<\/p>\n<p>Calories :  763<br \/>\nGlucides :  92 G<br \/>\nFibre : 8 G<br \/>\nProt\u00e9ines : 21 G<br \/>\nGras : 35 G<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vous savez c\u2019est quoi, cette recette-ci ? C\u2019est un plat de gourmet, voil\u00e0. Le caract\u00e8re [&hellip;]<\/p>\n","protected":false},"author":33,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-1214","post","type-post","status-publish","format-standard","hentry","category-recettes-de-course"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La bouffe \u00e0 la course : les p\u00e2tes aux Portobello et aux asperges - Run Ottawa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.runottawa.ca\/fr\/eat-run-portobello-asparagus-pasta\/\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jenn Tuthill\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.runottawa.ca\\\/fr\\\/eat-run-portobello-asparagus-pasta\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.runottawa.ca\\\/fr\\\/eat-run-portobello-asparagus-pasta\\\/\"},\"author\":{\"name\":\"Jenn Tuthill\",\"@id\":\"https:\\\/\\\/www.runottawa.ca\\\/fr\\\/#\\\/schema\\\/person\\\/50a4cf696226bc1abdac0eb2e9865256\"},\"headline\":\"La bouffe \u00e0 la course : les p\u00e2tes aux Portobello et aux asperges\",\"datePublished\":\"2013-03-08T14:50:20+00:00\",\"dateModified\":\"2017-07-21T14:18:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.runottawa.ca\\\/fr\\\/eat-run-portobello-asparagus-pasta\\\/\"},\"wordCount\":351,\"articleSection\":[\"Recettes de course\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.runottawa.ca\\\/fr\\\/eat-run-portobello-asparagus-pasta\\\/\",\"url\":\"https:\\\/\\\/www.runottawa.ca\\\/fr\\\/eat-run-portobello-asparagus-pasta\\\/\",\"name\":\"La bouffe \u00e0 la course : les p\u00e2tes aux Portobello et aux asperges - 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