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Fusilli with double tomatoes

Thursday - May 2, 2019 3:32 pm , Category : RECIPES

Ingredient:

375 g (12 oz) fusilli tricolore
Salt and pepper
250 g (8 oz) asparagus tips, cut into 5 cm (2 in) lengths
3 tbsp olive oil
2 garlic cloves, crushed
90 g (3 oz) chestnut mushrooms, sliced
500 g (1 lb) ripe cherry tomatoes, halved
60 g (2 oz) SunBlush or sun-dried tomatoes, each piece snipped into three


To serve:

30 g (1 oz) pine nuts, toasted
A small handful of fresh basil leaves, shredded


Method:

Cook the pasta in boiling salted water according to packet instructions until just tender, adding the asparagus 2 minutes before the end of cooking. Drain the pasta and asparagus together and refresh under cold running water. Drain well.

Heat the oil in a large frying pan, add the garlic and mushrooms, and fry over a high heat for a couple of minutes. Add both kinds of tomatoes and continue to stir-fry over a high heat until they are just heated through. Season well.

Quickly toss the pasta and asparagus through the tomato mixture in the pan until everything is hot, then scatter over the pine nuts and basil. Serve at once.

 

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