NOT EW PESTO PASTA

Created by the Momma, named by Kelly, our most…um…”discriminating” eater. This was declared “delicious” by Greg, “just right” by Momma, “those acidic tomatoes blew up my tongue, but I couldn’t stop eating it”  by Sara, and Kelly? This was “very not ew”; this was “interesting”. She ate it all. That.just.never.happens.

8 to 10 oz. oriecchiette pasta (I suppose you could substitute any kind, but I have a love affair with those little hats, and the way sauce pools in the crevice.)

Asparagus bunch, trimmed and chopped into 2″ pieces

6 oz. Cremini mushrooms, sliced very, very thinly

Small white onion, sliced paper thinly and chopped

3 cloves garlic, chopped

Equivalent of one package of pesto, sauce, prepared

1/2 lb tiny gourmet tomatoes, chopped into halves or fourths

6 oz Pancetta, sliced and chopped paper thin

Olive Oil

Salt and Pepper

 

(1) Prepare the pasta and pesto while you cook the veggies.

(2) Olive oil, cook the chopped onion, garlic, asparagus, mushrooms, and pancetta in a skillet. Little salt and pepper (remember the pancetta will add plenty of salt). It will take a large skillet, and about 10 minutes with plenty of mixing.

(3) Toss the pasta, pesto, and vegetable/pancetta mixture in a large skillet; toss in the tomatoes last.

(4) Serve with shredded Asiago, Parmesan, etc. Dealer’s choice on cheese.