Pasta with Asparagus and Sun Dried Tomatoes Print Email

Enough freshly cooked pasta for two
8-10 fresh asparagus spears
2 whole small sun-dried tomatoes
the green part of 2 scallions
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