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Mushroom-Asparagus Pasta Casserole

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 2-4


6 oz button mushrooms, sliced

10 asparagus spears, ends removed and cut into thirds

2 teaspoons  Extra Virgin Olive Oil

Noodles of your choice, cooked per instructions

1/2 cup Bear Pond Farm Pesto Sauce

Parmesan cheese or American Grana

Salt and pepper to taste

Adapted From: Bear Pond Farms

Serve with a green salad and a glass of Pinot Noir. 

Heat the olive oil in a skillet over medium heat. Add mushrooms and saute for 5-7 minutes until golden brown. Add asparagus then salt and pepper to taste and continue to saute until asparagus is tender. While mushrooms and asparagus are cooking, cook noodles per instructions. Once the noodles are cooked, drain and return to pan. Add pesto sauce, mushrooms and asparagus then mix thoroughly. Taste and season with salt and pepper if needed. Top with Parmesan cheese 10 asparagus spears, ends removed and cut into thirds