Doing the Great North Run? Here’s the perfect pre-race power pasta to get you prepped
Load up on your carbs with this delicious portobello and asparagus pasta.
For the pesto
90g pine nuts
20 large fresh basil leaves
25g fresh parsley
120 ml extra virgin olive oil
15g freshly grated Parmesan cheese
4 cloves garlic, very coarsely chopped
1/2 tsp salt
1/4 tsp ground black pepper
For the pasta
680g 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
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
Cook the pasta in boiling, salted water for 5 mins, then add asparagus.
In a pan, heat the oil. Add the mushrooms and cook for 7 mins.
Strain 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 the remaining cooking water.
Top with mushrooms and parsley.
Recipe credit: Runner’s World