3 cloves garlic minced 1/4 to 1/2 cup olive oil 250 gr. chopped asparagus 30 gr. chopped onion 80 gr. fresh basil 250 gr. pasta Parmesan cheese grated
Quick Pesto Sauce: Sauté garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm. Prepare the pasta of your choice according to package directions except for the following: Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions. Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve. You can also serve the pasta direct from the cooking pot to the plates and then add the pesto. This eliminates having to wash another bowl. Serve with bread and have additional parmesan cheese available at the table.