Roasted tomato and asparagus pasta
It's British asparagus season! I couldn't be happier. To celebrate I made this amazing roasted tomato and asparagus pasta dish. It's the perfect spring and summer lunch or dinner. Suitable for vegetarians and vegans.
- 200 g asparagus
- 200 g cherry tomatoes
- 2 cloves of garlic crushed
- 1-2 tbsp olive oil
- Small handful fresh parsley finely chopped
- Small handful pine nuts
- 150 g dried pasta
- salt and pepper to taste
Preheat the oven to 200°C (fan)/220°C/gas mark 7.
Cut the thick ends of the asparagus off and discard.
Place the asparagus, tomatoes, garlic and olive oil in an ovenproof dish and roast for 15-20 minutes until tender. Stir once.
Meanwhile bring a large pan of salted water to the boil and add the pasta. Cook until al dente, following the packed instructions for cooking time.
When the pasta is almost done lightly toast the pine nuts in a small frying pan.
Mix the pasta with the sauce, season with salt and pepper, sprinkle over the pine nuts and serve immediately.