Asparagus Pesto Pasta Salad
Roasted asparagus, burst cherry tomatoes and pesto tossed through penne – a quick and easy dinner that doubles as the perfect work lunch, warm or cold.
ingredients
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method
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Preheat oven to 180°C fan-forced.
Cook pasta according to packet instructions. Set aside.
On a lined baking tray, add asparagus, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper. Place into the oven for 20 minutes, or until the tomatoes have begun to burst.
Chop asparagus spears into small bite size pieces. Squeeze the roasted garlic out of its skin and chop finely. Add asparagus, garlic and cherry tomatoes into a bowl. Add in cooked pasta and pesto. Mix well to ensure the pasta is covered with the pesto!
Add the rocket, season with salt, pepper and mix. Eat warm or cold.
Leah's notes
Tips: Swap rocket for baby spinach or penne for a spiral pasta for something different!
Alternatives: You can also add some shredded roast chicken in the salad for some extra protein.
