Sage and Thyme infused Pasta drizzled with Truffle oil and served with crisp Asparagus
Ingredients:
Whole wheat Pasta of your choice - 4 servings
2 teaspoons of truffle oil
10-15 Baby Portobello mushrooms
Shelled edamame - 2 cups
1 cup of diced tomatoes
1/2 head of finely minced garlic
1 tablespoon of equal parts of minced fresh thyme and sage
2 minced shallots
1 tablespoon of balsamic vinegar
4 teaspoon of extra virgin olive oil
Fresh asparagus - cleaned and ready
¼ teaspoon of fresh ground pepper
Water to cook the pasta and salt to taste
Directions:
In a large nonstick pan heat the 2 teaspoons of olive oil and infuse with minced garlic, sage, and thyme.
Add the shallots and allow to gently cook and add the balsamic vinegar and diced tomatoes.
Cook for an additional 5 minutes and turn off the heat.
Boil water in a separate deep pan and add the salt and pasta. Cook till al dente and then drain and set aside.
Cut the mushrooms in half and sauté on a high flame until seared in 1 tsp olive oil.
Add the pasta, mushrooms, and edamame to the pan with the tomato and balsamic mixture, and on a moderate heat, cook for an additional 10 minutes until cooked and flavors are incorporated.
Drizzle with truffle oil and add salt to taste.
In a large shallow nonstick pan heat the remaining olive oil and ground pepper and sear the asparagus on a high heat until cooked but still crisp.
Serve alongside the pasta.
This dish can also be served alongside oven roasted chicken.
This dish is very simple but very elegant and loaded with various flavor tones that will delight your taste buds. As always, I wish that you eat in a health-conscious manner and live long and strong!
