| Pasta with Asparagus and Sun Dried Tomatoes |
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Enough freshly cooked pasta for two
8-10 fresh asparagus spears
2 whole small sun-dried tomatoes
the green part of 2 scallions
salt
extra-virgin olive oil
Put the tomatoes to soak in tepid water for 20-30 minutes.
Clean the asparagus and snap off the woody bits.
Slice the asparagus spears thinly, chop the onion and start cooking them slowly in a little olive oil. Add the pinenuts.
Meanwhile you chop the sun-dried tomatoes finely and when the asparagus is almost done, you add them.
Add the freshly cooked pasta and toss until mixed. Serve immediately. Serves 2 – adapted from Lucullian.blogspot.com
