1/2 cup sun dried tomatoes (drained)
1-2 cloves garlic, crushed
1 tablespoon balsalmic vingear
2 tablespoons oil (from tomatoes)
1/2 cup olive oil
500g (1lb) pasta (bowties or spirals work well)
1 bunch of fresh asparagus (I substituted sugar snap peas)
250g (8oz) cherry tomatoes
250g (8oz) yellow pear tomatoes (but any tomatoes will do)
1/3 cup chopped parsley
Combine sun dried tomatoes, oils, garlic and vinegar in food processor and combine for 20 mins.
Cook pasta and drain. Mix in dressing while pasta is warm.
Blanch asparagus for 2 mins then rinse in cool water. Halve pear and cherry tomatoes.
Add vegetables to pasta and season with salt and pepper if desired. Garish with basil leaves to serve.
