First-of-the-season Organic Asparagus with Penne Pasta, Tuscan Style
Serves: 4
Organic asparagus brightens up this perfect one-pot meal in classic Northern Italian style with tender white beans, garlic, fresh lemon juice and tomatoes. Beautiful!
Ingredients
PreparationIngredients
- 3 tablespoons olive oil Add to list
- 4 cloves garlic, chopped Add to list
- 1 cup crimini mushrooms, sliced Add to list
- 8 to 12 asparagus spears, cut into 1-inch lengths (tough ends removed) Add to list
- 2 cups Muir Glen fire roasted chopped tomatoes, lightly drained Add to list
- 2 cups cooked white beans Add to list
- 1 cup coarsely chopped basil leaves Add to list
- 1/2 cup grated Parmesan cheese Add to list
- Juice of 1/2 lemon Add to list
- 3/4 pound penne (or your favorite shape) pasta, cooked and drained Add to list
- Salt and freshly cracked black pepper Add to list
Optional additions
- Chopped toasted hazelnuts, pitted kalamata olives, fresh sage and/or Italian sausage Add to list
Preparation
In a heavy pot, heat the olive oil until the surface begins to move. Stir in the garlic, mushrooms and asparagus and cook for 4 to 5 minutes or until the asparagus is crisp-tender.
Add the tomatoes, white beans, basil and Parmesan and simmer for 1 to 2 minutes. Squeeze in the lemon juice. Stir in the pasta and adjust the seasonings with salt and pepper. Heat through and serve garnished with grated Parmesan and chopped fresh basil.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on March 21, 2009.
This recipe also appeared in the PCC Sound Consumer, April 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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