Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus

Name: Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus
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

robertstjohn.com

Portabella 5-6 fresh portabella mushrooms, stems and gills removed* Combine the first 8 ingredients in a mixing bowl. Dip each portabella mushroom in the…

View full recipe on robertstjohn.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at robertstjohn.com.

Share this recipe:

Cooking tools: