This recipe is from Runners World magazine.
Chef and marathoner Philippe Forcioli craves this carb-packed pasta dish
whenever he’s training to run.
Mushrooms and asparagus provide B vitamins, and pesto contains heart-healthy, unsaturated fat. The pesto will keep in the refrigerator for a week,” says Forcioli.
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 3 whole, peeled garlic cloves Kosher salt and black pepper to taste 1 1/2 pounds pasta or tortellini 1 package asparagus spears, ends cut into 1 inch pieces 1 tablespoon olive oil 2 large portobello mushrooms, (remove gills with a spoon) or one package of baby bellas 4 teaspoons parsley
Put a pot of salted water on to boil. Combine pine nuts, basil, parsley, evoo, cheese, garlic and the salt and pepper in a food processor and make the pesto. Add the pasta to the water, cook about 5 minute and then add the asparagus. In a saute pan warm 1 tablespoon of olive oil and saute the mushrooms. Cook until tender, about 7 minutes. Drain pasta and asparagus. Pour into a big pasta bowl, add mushrooms, stir pesto in, and garnish with extra parsley.