250g high fibre dried penne
1 bunch asparagus, trimmed
1 cup basil leaves
2 garlic cloves
½ cup almonds
¼ cup grated pecorino
1-2 tbsp extra virgin olive oil
1 punnet Enoki mushrooms, chopped
Salt & pepper
Place a large pot with water on to the boil with a good pinch of salt.
Blanch asparagus in boiling water for 2 to 3 minutes until soft, remove and cool down.
Place basil, asparagus, garlic, almonds, pecorino, and a small amount of oil into a food processor.
Blend until a smooth pesto. If needed, add more olive oil to combine.
In a pot of boiling salted water, cook pasta as per packet directions.
Place pesto into a pan on low heat with a little pasta cooking water.
Strain cooked pasta and add to the pan, along with mushrooms.
Add salt and pepper to taste.
Serve and enjoy.