Ingredients (serves 4):
- 200g dried pasta shapes (such as gnocchi or shells)
- 250g grape tomatoes, quartered lengthways
- 3 spring onions, finely chopped
- 1 tbs rice bran oil (See note) or sunflower oil
- 1 tbs white wine vinegar
- 2 bunches thin asparagus, woody ends trimmed
Directions:
- Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
- Meanwhile, combine the tomatoes, spring onion, oil and vinegar in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
- Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
- Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.
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