->Asparagus Pesto <-

3 cloves garlic, chopped

1/4 to 1/2 cup olive oil

1 cup chopped or sliced asparagus

1/8 cup chopped onion (red or yellow)

1/4 to 1/2 cup fresh basil, finely chopped

8 ounces pasta grated Parmesan cheese

Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions

except for the following:

1 to 2 cups additional water

Just before water begins to boil, add the asparagus or the vegetables

of your choice. When the water begins to boil add the pasta and cook according to directions.

Drain the pasta and vegetable mixture and pour the pesto sauce over

the top, tossing lightly. Top with parmesan cheese and serve. You

can also serve the pasta direct from the cooking pot to the plates

and then add the pesto. This eliminates having to wash another

bowl. Serve with french bread and have additional parmesan cheese

2 to 4 servings depending on appetite.

Variation: Asparagus can be substituted with broccoli, string beans

or zucchini.