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Asparagus, Tomato & Chilli Pasta
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
350g dried orecchiette or penne pasta
2 tbs olive oil
1 bunch asparagus, trimmed and cut into 4cm pieces
2 garlic cloves, finely chopped
1–2 (to your taste) small red bird’s eye chillies, deseeded and finely chopped
250g tomato medley (a colourful mix of mini roma, cherry, tear drop and kumatoes), halved lengthways
40g rocket leaves, trimmed
75g feta, crumbled
Extra virgin olive oil, for drizzling
Directions:
Cook pasta in a large saucepan of boiling water, following packet directions, until al dente.
Meanwhile, heat oil in a large frying pan over medium heat. Add asparagus, garlic and chillies and cook, stirring often, for 3–4 minutes until asparagus is almost tender. Toss through tomatoes.
Drain pasta. Add pasta to asparagus mixture and toss over low heat. Gently toss through rocket, sprinkle with feta and season with pepper. Drizzle with extra virgin olive oil to serve.