Pasta with asparagus, baby tomatoes and apetina

  • Cook: 20 min
  • Servings: 4

Ingredients

  • 25 g pine nuts
  • 300 g penne pasta
  • 400 g brown mushrooms , rinsed
  • 300 g green asparagus , trimmed
  • 400 g cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp salt
  • Freshly grounded pepper
  • 150 g Apetina® Classic Cubes in Oil , reserving 3 tbsp of the herb oil

Cook the pasta accordingly to pack instructions.

Meanwhile, over a medium heat, toast the pine nuts until golden. Set aside.

Next, chop the mushrooms and asparagus into bite-sized pieces, and the tomatoes into halves.

Heat the olive oil in a large frying pan over a high heat. Add the mushrooms and cook for 2 minutes.

Turn the hob down to a medium-high heat and add the asparagus and tomatoes. Sauté with salt and pepper for 10 minutes, or until soft.

Mix the drained pasta with 3 tbsp, of the herb oil, vegetable mix and Apetina Cubes. Top with pine nuts and serve the veg dish.

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