Serves: 2
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
125g/4oz fusilli or penne pasta
¼ pack sundried tomatoes, soaked in hot water then chopped with scissors into bite-sized pieces
Quarter of a bunch of fresh, lightly steamed asparagus chopped into 2 cm/1" pieces
2 large garlic cloves, finely chopped but not crushed
1½ tbsp extra virgin olive oil
Quarter of a jar of vegan pesto
1 tsp dried herbs such as basil or oregano OR small handful fresh coriander, chopped
Freshly ground black pepper/salt
Instructions
Boil a kettle of water. Pour the water over the pasta, cover the pan securely with a lid, bring to the boil, then turn off the heat under the pan. Leave to cook for 10 minutes or according to taste. There is no need to leave the gas/electricity on while it’s cooking.
Add some olive oil to stop pasta sticking.
Add the asparagus to cooked pasta.
Add coriander or dried herbs, followed by sundried tomatoes.
In a saucepan, heat olive oil, add chopped garlic and fry gently until lightly browned.
Add oil and garlic mix to pasta and stir in carefully but thoroughly.
Add salt and freshly ground black pepper to taste and serve.
Oh, man does NOT compare to the auglrua pesto we made last week. Perhaps the lack of lemon juice to brighten and water to thin out were the missing ingredients.Will try your method along with the addition of sun-dried tomatoes! YUM. So you got the comfort food without the white stuff!
Marco
27 November, 2015
Oh, man does NOT compare to the auglrua pesto we made last week. Perhaps the lack of lemon juice to brighten and water to thin out were the missing ingredients.Will try your method along with the addition of sun-dried tomatoes! YUM. So you got the comfort food without the white stuff!