Tony’s Sundried Tomato & Asparagus Pasta with Pesto
Viva!’s own Tony Wardle invented this superb dish – it was a mainstay at our events for years! Gorgeous hot or cold.
Serving suggestions
White Bean, Sweetcorn & Carrot Salad with Tomato Herb Dressing
Edamame or Broad Bean Salad
Shopping
There are several brands of vegan pesto available, in supermarkets (sometimes the free-from shelves) and also health food shops or online – brands to look for Meridian, Mr Organic, Organica, Sacla Free-From, Seggiana (raw basil variety), Suma, Sunita, Zest.
Or make your own from our simple, super-fast recipe. Do it while the pasta and asparagus are cooking!
Total time
15 minutes
Cuisine
Italian
Meal
- mains
- lunches
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
2-4
Ingredients
- Half a jar of sundried tomatoes in oil OR half a pack sundried tomatoes, soaked in hot water then chopped with scissors into bite sized pieces
- 1 bunch asparagus
- 250g/8oz wholemeal fusilli or penne pasta (half of a standard 500g bag) – use GF or WF pasta if appropriate
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, finely chopped but not crushed (or 8 if you are a real garlic fiend!)
- Half a jar vegan pesto, eg Meridian or Zest (NB these usually contain nuts such as cashews) OR make our simple home-made version very quickly while the pasta is cooking!
- Handful of finely chopped fresh basil
- Freshly ground black pepper
- Salt
Instructions
- Boil two kettles of hot water – most of this is to cook the pasta.
- If using the type that need soaking, soak the sundried tomatoes now in some of the hot water. Cover and set aside. The type in the jar don’t need it.
- Snap off the woody ends of the asparagus and chop the remainder into 2cm/1” pieces and steam until just tender – keep an eye on it as it only needs a few minutes.
- Cook pasta in a pan of boiling water for 10 minutes or according to packet instructions/personal taste.
- Meanwhile, heat the olive oil. Add the chopped garlic and fry gently over a low heat until lightly browned – don’t let it catch because it will taste bitter. Set aside.
- Drain the pasta and mix in the cooked asparagus pieces.
- Add the cooked garlic, vegan pesto and herbs.
- Drain the sundried tomato pieces and chop into small pieces with scissors and add to the pasta mixture. (The soaking water can be used for stock or soup.)
- Add salt and lots of freshly ground black pepper.
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