Ingredients:
1/2 cup fresh basil leaves
1/4 cup walnuts, chopped
1/4 cup extra-virgin olive oil
1-2 tbsps lemon juice
1 tbsp grated parmesan cheese
1 small clove garlic, peeled
3/4 tsp salt
2 ounces uncooked dry whole-wheat rotini
1 1/2 cups asparagus pieces,about 2 inches long
2 cups chopped cooked chicken ( or pre-cooked diced chicken)
2 cups sliced mushrooms
Directions:
1. Add basil, walnuts,oil,lemon juice, parmesan cheese, garlic and salt to blender. Blend,scraping sides and pressing down with rubber spatula frequently.
2. Cook pasta according to directions on package, 6 minutes. Add asparagus, return to a boil and cook 30 seconds or until asparagus is just tender-crisp. Drain pasta mixture in colander and run under cold water to cool completely. Shake off excess liquid.
3. Place in large bowl, add basil mixture and remaining ingredients and toss gently, yet thoroughly, to coat completely. Add 2 to 3 tablespoons water for a thinner consistency, if desired. Serve immediately for peak flavor.
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