Asparagus and Cherry Tomato Penne
PREP TIME 10 minutes
COOK TIME 10 minutes
200g Barilla Integrale Whole Wheat Pennette Rigate
⅔ cup cherry tomatoes, roasted
½ cup asparagus fondue
½ bunch asparagus, bottom removed and shaven on a mandolin
½ a lemon
Add pasta to a pot of salted boiling water, boil for 6-8 minutes.
Strain pasta and add to a bowl along with asparagus fondue, fresh asparagus, lemon juice and half the roasted tomatoes, stir until all ingredients are well coated in the asparagus fondue.
Serve with remaining cherry tomatoes on top.
Pair with a glass of Clover Hill Vintage.