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Asparagus Pasta col Pesto

3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus (use only the tender half
or tips)(asparagus can be substituted with broccoli,
string beans (green beans) or zucchini)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese
Quick Pesto Sauce: 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:

Add 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 to coat. 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 available at the table.

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