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Title: Fusilli With Asparagus, Sun Dried Tomatoes, & Pine Nuts
Categories: Pasta
Yield: 4 Servings

12 oz Thin asparagus;
- trimmed & cut diagonally
- into 2" pieces
3 tb Olive oil
1 lb Fusilli
3 cl Garlic; minced
1/2 c Oil-packed or rehydrated
- sun-dried tomatoes;
- cut into 1/4" strips
Salt
Black pepper; freshly ground
1/4 c Fresh basil or parsley;
- chopped
3 tb Pine nuts; toasted

Preheat the oven to 450?F. Lightly oil a baking sheet. Toss the
asparagus with 1 tb olive oil and place on the baking sheet. Roast
until just tender, 6 to 8 minutes. Remove from the oven and set aside.

Bring a large pot of salted water to a boil over high heat. Cook the
fusilli, stirring occasionally, until al dente.

While the pasta is cooking, heat the remaining 2 tb 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 & pepper to taste. Reduce the heat to low and keep
warm.

Drain the pasta and place into a large, shallow serving bowl. Add the
asparagus mixture, basil, and pine nuts. Toss to combine. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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