Ingredients
300g penne
300g asparagus
150g cherry tomatoes
40g pine nuts
4 Tsp olive oil
black pepper
50g basil, plus a few sprigs for garnish
Method
Cook the penne until al dente. Drain.
Peel the bottom third of the asparagus and cut on the diagonal into about 2cm pieces. Rinse and halve the tomatoes. Toast the pine nuts in a dry pan until golden brown and set aside.
Heat the oil in a pan and gently sauté the asparagus pieces for about 5 minutes. Season. Add a little water. When the asparagus is tender add the tomatoes just until warm, about 1 to 2 minutes. Add the drained penne, the pine nuts, and the basil. Toss to combine.
Transfer to plates and serve garnished with basil leaves.
