Penne with Mushroom Pesto and Asparagus

Ingredients:

• 1.4kg/3lb asparagus
• 450g/1lb penne pasta
• 25g/1oz butter
• shaved parmesan cheese and toasted pine nuts to garnish
• Mushroom pesto:
• 4 tbsp light olive oil
• 175g/6oz fresh mushrooms, sliced
• 15g/½oz dried porcini mushrooms, soaked for 10 minutes in a cup of hot water
• 1 tbsp garlic, chopped
• 55g/2oz pine kernels
• 55g/2oz parmesan cheese, grated
• 4 tbsp fresh parsley, chopped
• salt and freshly ground black pepper
• 270ml/9fl oz extra virgin olive oil

To make the mushroom pesto: heat the olive oil in a large pan over medium high heat, add the fresh mushroom and sauté until cooked. Drain and chop the soaked porcini mushrooms and add to the fresh ones with the garlic.Cook for a further two minutes then empty into a food processor. Add the remaining pesto ingredients and process to a coarse, slightly chunky purée. Season to taste with salt and ground black pepper.
Break the fibrous ends off the asparagus and discard them. Cut the stalks at an angle and so that each piece is a little larger than the penne pasta.
Cook in a large pan of boiling, salted water. When the asparagus is just cooked, lift it out with a slotted spoon and put into a bowl of cold water.
Drain, refresh under the cold tap and leave to drain in a colander. Add the penne to the asparagus water, bring to the boil and cook until al dente. Drain.
Return the pasta and asparagus to the pan, stir in the butter and serve in pasta bowls topped with mushroom pesto, a few shavings of parmesan and a sprinkling of toasted pine nuts.

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