Prep 5 mins Cook 25 mins Makes Serves 2 Source 28bysamwood.com
Preheat oven to 180 C. Spread tomatoes on a baking tray and roast for 10-15 minutes.
Meanwhile, put a pot of boiling water on the stove and blanch asparagus for 4-5 minutes until tender. Remove asparagus with a slotted spoon or small sieve while keeping the water boiling. Add spaghetti to the pot and cook according to packet instructions while you make the pesto.
Cut the tips off the asparagus and reserve. Add remainder of the asparagus to a food processor with the oil, garlic, parmesan, basil and pinenuts. Pulse until blended, adding a tablespoon of the pasta water to moisten if necessary. Season with salt and pepper and a squeeze of lemon juice.
Once pasta is cooked, drain then return to the pot and toss with the pesto and asparagus tips. Top with roasted tomatoes and sprinkle with extra parmesan if desired.
Energy 1904.92 kJ
Calories 454.97 cal
Sat. Fat 3.94g