Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Asparagus Pasta col Pesto
Ingredients:
3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus (use only the tender half or tips)(asparagus can be substituted with broccoli,
string beans (green beans) or zucchini)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese
Method:
Quick Pesto Sauce
Saute garlic, onion, and basil in olive oil until the
garlic and onion turns light brown.
Do not over cook.
Set aside and keep warm.
Prepare the pasta of your choice according to package directions except for the following:
Add 1 to 2 cups additional water.
Just before water begins to boil, add the asparagus or the vegetables of your choice.
When the water begins to boil add the pasta and cook according to directions.
Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat.
Top with parmesan cheese and serve.
You can also serve the pasta direct from the cooking pot to the plates and then add the
pesto.
This eliminates having to wash another bowl.
Serve with French bread and have additional parmesan cheese available at the table.
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