Asparagus and Portobello Pasta

This pasta dish is light, yet satisfying. The liquid from the cooked portobello mushrooms adds a rich flavor to the pasta and goes well with the crisp spring asparagus.

1/4 cup extra virgin olive oil
2 cloves garlic, minced
11/2 cups sliced portobello mushrooms
1/3 cup chicken or vegetable broth
3/4 lb farfalle (bowtie) pasta
1 bunch asparagus
1/2 cup crumbled fresh goat cheese
2 tablespoons chopped parsley
salt and pepper to taste
1/3 cup toasted pine nuts

Heat olive oil in a saute pan and cook garlic and sliced mushrooms over medium-low heat until mushrooms are tender, 5–10 minutes. Add broth and bring to a boil. Set aside. Boil pasta and prepare according to package directions. Trim asparagus, cutting off the woody stems and steam just until tender. Drain and cut on the diagonal into 1-inch pieces. Toss hot drained pasta with the mushrooms, asparagus, goat cheese and parsley. Season with salt and pepper and sprinkle with toasted pine nuts.

Serves 4