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South African   -   Penne Pasta With Mushrooms, Asparagus And Sundried Pesto   adapted from South African Gourmet Food and Wine by Rosen & Loon

  • 1 Pound Penne
  • 1 Tablespoon Olive Oil
  • 1 Pound Asparagus -- Steamed And Diced
  • 1 Pound Portabella Mushrooms -- Chopped
  • 2 Tablespoons Roasted Garlic Oil
  • 6 Cloves Garlic -- Finely Chopped
  • 1/2 Teaspoon Thyme
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Basil
  • *** Pesto Sauce -- ***
  • 3 Ounces Sun-Dried Tomatoes
  • 1/2 Cup Pine Nuts
  • 1/4 Cup Parmesan Cheese
  • 1/2 Cup Olive Oil
  • Salt And Pepper -- To Taste
Directions Marinate mushrooms in garlic oil, olive oil, garlic, thyme, oregano and basil overnight. Sprinkle with salt and pepper. Grill in foil lined pan until soft. Add to pasta with asparagus and sundried tomato pesto.
To Make Pesto:
Pour boiling water over the sundried tomatoes and allow to soften for 30 minutes. Drain. Place all ingredients in a food processor and blend to a paste.
Serves 8
Time to Make 0:00

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