The portobello and asparagus pasta to make the night before your long run

Name: The portobello and asparagus pasta to make the night before your long run
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 serving(s)
Ingredients: 90 g pine nuts; 20 large fresh basil leaves; 25 g fresh parsley; 120 mL extra virgin olive oil; 15 g freshly grated Parmesan cheese; 4 cloves garlic, very coarsely chopped; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 680 g tortellini or farfalle; 32 asparagus spears, chopped into bite-size pieces; 1 tbsp. extra virgin olive oil; 2 large portobello mushroom caps, sliced (remove gills with a spoon); 4 tsp. chopped fresh parsley

Add this to the menu if you're marathon training.

By Philippe ForcioliPublished: 19 March 2019

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Chef Philippe Forcioli tucks into this carb-loaded dish the night before a long run when he’s in marathon training. Mushrooms and asparagus provide B vitamins, and pesto contains heart-healthy unsaturated fat. Leftover pesto will keep in the fridge for a week.

Each serving provides: 559 calories, 69g carbs, 26g fat, 16g protein

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

12 mins

Total Time:

37 mins

Cal/Serv:

559

Ingredients

Pesto

90 g
pine nuts
20
large fresh basil leaves
25 g
fresh parsley
120 ml
extra virgin olive oil
15 g
freshly grated Parmesan cheese
4
cloves garlic, very coarsely chopped
1/2 tsp.
salt
1/4 tsp.
ground black pepper

Pasta

680 g
tortellini or farfalle
32
asparagus spears, chopped into bite-size pieces
1 Tbsp.
extra virgin olive oil
2
large portobello mushroom caps, sliced (remove gills with a spoon)
4 tsp.
chopped fresh parsley

Directions

To make the pesto
Blend the pine nuts, basil, parsley, oil, cheese, garlic, salt and pepper in a food processor until medium smooth.
To make the pasta
1. Step 1Cook the pasta in boiling, salted water for 5 mins, then add asparagus.
2. Step 2In a pan, heat the oil. Add the mushrooms and cook for 7 mins.
3. Step 3Strain the cooked pasta and asparagus, keeping about 120ml of the water. Return pasta and asparagus to the pot with half the water. Add the pesto. Stir in remaining cooking water.
4. Step 4Top with mushrooms and parsley.