Asparagus, Proscuitto And Wild Mushrooms With Sorrel Pesto

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The (ex)Expatriate's Kitchen


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1 lb. asparagus, cleaned and chopped to 1/4 inch pieces

6 oz. wild mushrooms, your choice

1/4 lb. proscuitto, cut in small cubes

1 tbs. olive oil

1 lb. pasta

1/3 cup sorrel leaves

1/3 cup basil

1/2 cup grated parmesan

1/4 cup pine nuts

1 clove garlic

salt and pepper to taste

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