Sundried Tomato & Asparagus Pasta with Pesto
A lovely pasta dish, can be eaten hot or cold. To really impress - make your own pesto!
250g/8oz fusilli or penne pasta
1⁄2 pack sun dried tomatoes, soaked in hot water then chopped with scissors into bite sized pieces
Half a bunch of fresh, lightly steamed asparagus chopped into 2cm/1" pieces
4 large garlic cloves, finely chopped but not crushed
3 tbsp extra virgin olive oil
Half a jar of vegan pesto (Meridian or Zest sell vegan pesto) or make your own
2 tsp dried herbs such as basil or oregano OR a handful fresh coriander, chopped
freshly ground black pepper/salt
1. Cook pasta in a pan of boiling water for 10 minutes or according to taste.
2. Add some olive oil to stop pasta sticking.
3. Add the asparagus to cooked pasta.
4. Add coriander or dried herbs, followed by sundried tomatoes.
6.In a saucepan, heat olive oil, add chopped garlic and fry gently until lightly browned.
7. Add oil and garlic mix to pasta and stir in carefully but thoroughly.
8.Add salt and freshly ground black pepper and serve.
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