1 bunch asparagus, broken into 1" pieces
1 large portobella mushroom, cut in half and sliced thickly
3 plum tomatoes, chopped
1 handful of fresh basil, chopped
1/2 lb. chunky pasta of choice (I used castellane-very nice!)
2-3 tablespoons pesto paste
Cook the mushroom slices in a lightly oiled skillet until tender, then set aside, followed by the asparagus.
Meanwhile, boil the pasta until al dente, and drain.
Combine all ingredients in a large bowl and mix until everything is coated well.
Serve with fresh ground black pepper and red pepper flakes to taste. Good anytime, but great as a warm salad in spring-summer.