Pasta deprived? Farfalle to the rescue

(Farfalle with asparagus in a pesto cream is a light spring pasta dish)

“How about a nice pasta dish,” I asked my husband recently as we pondered what to have for supper.
“Sounds great,” he quipped, adding quickly, “I’ve been pasta-deprived lately.”

I had to laugh out loud. When M doesn’t have pasta at least once a week “something’s missing.”
I had to agree.

Looking through the fridge, I found fresh asparagus and some baby portobello mushrooms begging to be used. A little homemade pesto, some sun-dried tomatoes, a touch of cream and I had all the makings for a spring pasta dish that would alleviate the “pasta deprivation” my sweet husband had been feeling of late.
A pasta dish like this can be whipped up in no time — simple enough for family and fancy enough to set before guests for a Palm Sunday supper.

Farfalle with Fresh Asparagus in Pesto Cream Sauce

1. ½ pound farfalle (or any other pasta shape will do)
2. 1 bunch fresh asparagus
3. 2-3 shallots, minced
4. Handful baby portobello mushrooms
   
5. ¼ cup diced sundried tomatoes
6. Olive oil
7. Splash of white wine
8. 2 tablespoons pesto
9. 1 pint heavy cream
10. ½ cup grated Parmesan
11. Fresh basil leaves
12. Salt and pepper, to taste

Bring a large pot of water to boil and salt it; cook the pasta according to package directions.

Meanwhile, make the sauce:

• Wash the asparagus and remove the bottom stems. Cut the stalks on the diagonal into 1-inch slices.
• Heat about 2 tablespoons olive oil in a large skillet.
• Add the shallots and cook until they sweat and release their aroma, about 2-3 minutes.
• Slice the mushrooms and add to the saute.
  
• Add the asparagus and sauté over medium heat for about 3-4 minutes.
• Season the vegetable mix with salt and pepper to taste.
• Add the sun-dried tomatoes and cook another minute or so.
• Add a splash of white wine and let that reduce.
• Mix in the pesto, stir, and then add the cream.
• Turn up the heat a bit until the cream bubbles, then reduce the heat and cook until the sauce reduces.
• When the pasta is al dente, drain and toss it into the sauce mixture. Let it the pasta cook in the sauce a bit.
• Remove from the heat and toss in the grated Parmesan.
• Serve right away.
• Pass around some more grated Parmesan to serve.

Serve the pasta with a salad of fresh spring greens for a perfect complement.