Ingredients

 

 

Gluten free pasta 2 packages (I use Tinkyada Brown Rice Spiral Pasta)

Fresh Basil 2 cups (only  leafs, fine stems are okay too)

Fresh Pine Nuts 1cup cup

Portobello mushrooms 6 medium size sliced  

Asparagus optional (follow instruction from Shiitake a la chef)

Olive Oil 1 cup

Cooking oil of your choice for the tomatoes and mushroom (I use organic canola)

Campari tomatoes 12 sliced (2per serving)

Garlic 4 cloves or 1 solo garlic

Black Pepper just a pinch

Himalayan pink salt to taste 

 

 

Process

 

 

In a high power blender, blend the basil, pine nuts, ½ cup of olive oil, garlic, black pepper and salt

Boil the pasta (follow the instruction on the package)

When ready, rinse under the cold water in a strainer

Leave it in the strainer for 15 minutes for the water to drip out

When ready, place it in the bowl and gently toss it with a ½ cup of oil

Grill the mushrooms on high heat with a pinch of salt and pepper for few minutes until they turn golden on each side

When ready, heat up the pasta in a big frying pan on a high heat for few seconds

Turn down the heat to low and add the pesto and stir gently, but thoroughly for a minute

 In the separate frying pan heat up the tomatoes, very lightly with few drops of oil and pinch of salt. Don’t overcook!

Serve each portion garnished with the mushrooms, tomatoes and also asparagus if you like