Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus — Robert St. John

Ingredients

• 1 cup Creamy balsamic dressing
• 2 tsp Minced garlic
• 1/2 cup Vegetable broth
• 2 tsp Creole mustard
• 1 tsp Hot sauce
• 2 tsp Creole seasoning
• 1 tsp Black pepper, freshly ground
• 2 tsp Worcestershire sauce
• 5-6 fresh Portabella mushrooms, stems and gills removed*
• 1 pound Asparagus, fresh
• 2 Tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 3 cups Loosely packed basil leaves, washed and dried very well
• 1/3 cup Pinenuts
• 1/4 cup Parmesan cheese, freshly grated
• 1 Tbsp Garlic, minced
• 1 tsp Kosher salt
• 1/2 cup extra virgin olive oil
• 1 pound Bowtie pasta
• 2 Tbsp Unsalted butter
• 1/4 cup Chicken or vegetable broth
• 3/4 cup Fresh pesto
• 1/2 tsp Salt
• 1/4 tsp Black pepper, freshly ground
• 3/4 cup Romano cheese, coarsely grated