Tony’s Sundried Tomato and Asparagus Pasta with Pesto

Vegan

Viva!’s own Tony Wardle invented this superb dish – it was a mainstay at our Roadshows for years! Gorgeous – and it works well as a salad, too.

Tony’s Sun-dried Tomato and Asparagus Pasta with Pesto

Serves:

3-4

Time:

15-20 minutes

Ingredients:

Half a pack sundried tomatoes, soaked in hot water then chopped with scissors into bite sized pieces
1 bunch asparagus
250g/8oz fusilli or penne pasta (about half a regular pack)
2 tbsp extra virgin olive oil
4 garlic cloves, finely chopped but not crushed (or 8 if you are a real garlic fiend!)
Half a jar vegan pesto, eg Meridian or Zest
Handful of finely chopped fresh coriander OR 1 tsp dried herbs such as basil or oregano
Freshly ground black pepper
Salt

Method:

1. Boil two kettles of hot water – most of this is to cook the pasta.

2. Soak the sun-dried tomatoes in some of the hot water. Cover and set aside.

3. Snap off the woody ends of the asparagus and chop the remainder into 2cm/1” pieces and steam until just tender – keep an eye on it as it only needs a few minutes.

4. Cook pasta in a pan of boiling water for 10 minutes or according to packet instructions/personal taste.

5. Meanwhile, heat the olive oil. Add the chopped garlic and fry gently until lightly browned. Set aside.

6. Drain the pasta and mix in the cooked asparagus pieces.

7. Add the cooked garlic, vegan pesto and herbs.

8. Drain the sundried tomato pieces and chop into small pieces with scissors and add to the pasta mixture. (The soaking water can be used for stock or soup.)

9. Add salt and lots of freshly ground black pepper.