Asparagus with Penne Pasta, Tuscan Style recipe | PCC Community Markets

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 cup crimini mushrooms, sliced
• 8 to 12 asparagus spears, cut into 1-inch lengths (tough ends removed)
• 2 cups chopped tomatoes, lightly drained
• 2 cups cooked white beans
• 1 cup coarsely chopped basil leaves, plus additional for garnish
• 1/2 cup grated Parmesan cheese, plus additional for garnish
• 1/2 lemon, juiced
• 3/4 pound penne (or your favorite shape) pasta, cooked and drained
• Salt and pepper, to taste
• Chopped toasted hazelnuts, pitted kalamata olives, fresh sage and/or Italian sausage