Portobello and Asparagus Pasta
Ingredients
- 2/3 cup pine nuts
- 20 leaves fresh basil, large
- 2/3 cup fresh italian parsley
- 1/2 cup extra virgin olive oil
- 4 cloves peeled garlic, whole
- Kosher salt and black pepper
- 1 1/2 pounds bow tie pasta (farfalle)
- 32 spears medium asparagus
- 1 tablespoon olive oil
- 2 caps large portobello mushrooms
- 4 teaspoons chopped parsley
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