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Creamy Pesto Pasta made with parma!

Creamy Pesto Pasta


16ox box pasta (your favorite)
8oz sliced mushrooms
1 bunch asparagus, ends removed, cut into 1-inch pieces
1/4 large red onion chopped
2 cups fresh packed basil leaves
2 cloves garlic
1 lemon (zest and juice)
2/3 cup veggie or olive oil
1/4 cup pine nuts
1/2 cup Garlicky Green
1/4 tsp salt
1/4 tsp pepper
2+ TBSP Parma Original


Preheat oven to 425. Begin cooking pasta in boiling water. While pasta is boiling, combine mushrooms, asparagus, onions, a little oil/salt/pepper, spread onto baking sheet and bake 12-15 minutes.

To make the Creamy Pesto Pasta sauce combine the basil, garlic, lemon zest + juice, oil, pine nuts, Parma!, salt and pepper in food processor or large personal blender and blend until creamy. When pasta is done, drain all but 1/4 cup water (a little pasta water helps the creaminess), combine pasta with mushrooms, asparagus, onions and pesto, sprinkle generously with Parma and serve.


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