Baby tomato and asparagus pasta

tomato olive oil

Ingredients 10
Servings 1
Minutes 00:05


Serving Change
  • 150
    durum wheat pasta shells
  • 5
    canola or olive oil
  • 1/2
    onion, peeled and finely chopped
  • 250
    sugar snap peas (mange tout)
  • 500
    cherry tomatoes, halved
  • 3
    dried thyme
  • salt and freshly ground black pepper
  • 1 x 410
    tin asparagus salad cuts (with water)
  • 10
    cornflour mixed with 20 ml water
  • 60
    fat-reduced cream


Cook pasta in lightly salted water until just tender. Drain well.

In a large non-stick frying pan, heat the oil until hot over medium heat. Add the onion and and cook until softened.

Add the snap peas and cook gently for 1 minute. Add the tomatoes, thyme, a pinch of salt and pepper.

Increase the heat and cook on high until the tomatoes are soft.
Add asparagus and its water and bring to the boil. Add the cornflour mixture and cook, stirring until the sauce thickens.

Stir in the cream until well blended. Toss the sauce and the hot pasta together and serve.



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