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Title: Fusilli with Roasted Asparagus

12 oz. thin asparagus, trimmmed and sliced diagonally
3 T olive oil
1/2 C sun-dried tomatoes
1 lb. fusilli
1 - large clove garlic, minced
0 - salt and pepper
1/4 C fresh parsley, chopped
3 T pine nuts, toasted

Preheat the oven to 450° F. Toss the asparagus with 1 tablespoon of the olive oil and place on a lightly oiled baking sheet. Roast until just tender, 6-8 minutes. Remove from the oven and set aside.

Cut the tomatoes into 1/4 inch wide strips and set aside

Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes.

While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the roasted asparagus, tomatoes, and salt and pepper to taste. Reduce the heat to low and keep warm.

Drain the pasta and place in a large, shallow serving bowl. add the asparagus mixture, basil, and pine nuts. Toss to combine, drizzle on a little more olive oil, and serve hot.

From Vegan Planet
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