Make the pesto by pureeing the first seven ingredients till medium smooth.
Boil a pot of salted water. Add pasta.
Five minutes later add asparagus. In a saute pan, heat olive oil over medium heat. Add portobello; cook till tender [seven minutes].
When pasta is cooked, strain it and asparagus, reserving 1/2 cup of the cooking water.
Transfer pasta and asparagus back to the pot along with half of the reserved water. Mix in pesto. Drizzle with remaining water, and top with portobello and parsley. Serves six.
PHILIPPE FORCIOLI, 48, executive chef at Cliffbreakers Riverside Resort in Rockford, Illinois, ran the Los Angeles Marathon in 5:09 in March. It was his 25th 26.2. "I love the continuous dialogue you need between body and mind to have a successful race," says the French-born chef. Up next? November's New York City Marathon. He's finished it 13 times. "If I can run my 15th by 2015, I gain entry for life!" For more, see cliffbreakers.com.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 161 (28%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0.9mg||0 %|
|Sodium 61.5mg||2 %|
|Potassium 843.9mg||22 %|
|Total Carbohydrate 98.4g||29 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 82.6g|
|Protein 13.7g||20 %|
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Calories per serving: 585
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