Oprah Winfrey's Asparagus Pasta With Morels and Mint Pesto

Oprah Winfrey's new memoir-cookbook focuses on how to be both happy and healthy in life. She has learned through much trial and error how to both eat right and enjoy the food being eaten. Try out her asparagus and pesto pasta dish as a hearty dinner and eat the leftovers for lunch.

Recipe from:Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life.By Oprah Winfrey.

1 1/2 cups Morel mushrooms
12 Jump asparagus spears (woody ends snapped off and discarded)
1 tbsp Extra virgin olive oil
8 oz Fresh angel-hair pasta
Salt and freshly ground black pepper
8 Fresh mint leaves (cut into thin strips)
2 oz Pecorino Romano cheese (grated)
Zest of 1 lime
4 Lime wedges

To clean the morels, fill a bowl with cold water, add the morels, and swish them around in the water. Remove from the water and repeat with two more changes of water. Dry with paper towels and cut the morels in half lengthwise.

Cut the tips off of the asparagus and, using a mandolin or “Y" vegetable peeler, cut the jumbo asparagus into long julienne strips to resemble noodles.

Heat the oil in a large sauté pan over medium-high heat until just smoking. Add the morels and asparagus tips and sauté until softened and lightly browned, about five minutes.

Meanwhile, bring water to a boil, add the pasta, and cook 30 seconds under al dente according to the package directions. Add the asparagus “noodles" and cook for another 30 seconds, until both are al dente. Drain, reserving some of the cooking liquid. Add the pasta and asparagus “noodles" to the pan with the morels, season with salt and pepper, and toss well, adding enough of the reserved cooking liquid to moisten it. Toss in mint.

Spoon the pesto over the bottom of four large bowls and arrange the pasta in the center. Grate some cheese on top and finish with the lime zest. Serve each with a lime wedge.

Note: This recipe is 9 Weight Watchers points per serving.