Thursday, May 25, 2006
Asaragus and Roasted Red Pepper Pasta
Quick pasta recipe today. We're pretty busy tonight so I thought I would get this made and ready early. Its a very easy dish if you have a weel stocked fridge/ larder.
8 oz Wholewheat pasta (cooked al dente)
2 tbsp Olive oil (extra virgen of course!)
8 thick asparagus spears - chopped into 2 inch pieces
1/2 onion- chopped
2 roasted red peppers (roast in the oven, then paper bag to cool, and peel)
3 tbsp pesto (I made my own, but you don't have to!)
1/4 jar sundried tomatoes, julienne style
1 tsp chili flakes
2 tsp dried oregano
1, Oil the wok, and when hot enough add the onion and asparagus. Cook for 8-10 mins until asparagus is almost tender.
2, Through in the al dente pasta, red peppers, pesto and tomatoes, stir fry for 1 minute.
3, Stir in the chili flakes and oregano, adding more olive oil if you feel it is required.
I will probably serve with some freshly chopped flat leaf parsley, and a some shredded mozzarella.