Asparagus Pesto Pasta Salad

ingredients

• 1 bunch asparagus (6-7 spears)
• 15 cherry tomatoes, left whole
• 2 garlic cloves, skin on
• 3 tablespoons basil pesto
• 1-2 cups rocket
• 2 cups penne, uncooked
• Olive oil, for cooking
• Salt and pepper

method

1. Preheat oven to 180°C fan-forced.
2. Cook pasta according to packet instructions. Set aside.
3. 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.
4. 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!
5. Add the rocket, season with salt, pepper and mix. Eat warm or cold.