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.

Serves: 8

INGREDIENTS

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

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 

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

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