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Heather Mills' pasta with asparagus, sun-dried tomato and pesto
Independent, The (London), Aug 11, 2007
This is my choice because it's vegan and the quickest, yummiest pasta recipe ever - it's good served with an avocado salad. I love being vegan - it means saving animals, the planet, boosting my health and eating delicious food. Not a bad deal!
Serves 3-4
1 bunch fresh asparagus chopped into 3cm pieces or 1 tin asparagus, drained, chopped
250g fusilli spirals or other wholegrain pasta such as penne
Half a pack of moist sun-dried tomatoes chopped into bite-sized pieces with scissors
4 large garlic cloves, finely chopped
2tbsp extra virgin olive oil
200g jar vegan pesto (such as Zip or Motherhemp)
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A handful of fresh, chopped coriander leaves or a couple of pinches of mixed herbs such as tarragon and oregano
Cook pasta in a pan of boiling salted water according to packet instructions. Meanwhile, if using fresh asparagus, steam for about 3- 5 minutes. Test to see if it's done; cook another minute or so if not. When the pasta is cooked, drain and keep warm.
In a small pan, heat the olive oil, add chopped garlic and fry gently until lightly browned. Add oil and garlic to pasta and mix thoroughly.
Add the sun-dried tomatoes to the pasta with the asparagus, pesto, herbs; mix in well. Season and add a little more olive oil if you like.
Heather Mills is the patron of Viva! For more recipes, see www.viva.org.uk/recipes. Call 0117-944 1000 Mon-Fri for a free copy of her new guide, 'Get Healthy with Heather'
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