|500 g||pasta — penne, cooked|
|1/4 cup||wine — white|
|250 g||gruyère cheese — grated|
|1/4 cup||wholegrain mustard|
|1 tsp||sea salt — flakes|
|black pepper — freshly ground|
|250 g||rosa tomatoes — mini|
|230 g||asparagus — blanched and chopped|
|100 g||mixed nuts — roasted, salted and chopped|
|100 g||breadcrumbs — fresh|
|60 g||butter — cut into small cubes|
Preheat the oven to 180°C.
In a pot, gently heat cream and wine, then add 200g cheese and allow to melt. Whisk through mustard, salt and pepper.
In another pot, heat 1 tbsp butter and sauté tomatoes until the skins split open.
In a large bowl, toss together tomatoes, asparagus, pasta, the cheese sauce and two-thirds of the nuts. Transfer to a shallow casserole dish or ramekins.
Sprinkle with reserved nuts, cheese and breadcrumbs. Dot with butter, bake for 15–20 minutes or until the cheese has melted and the topping is golden brown.
Words and image:Fairlady magazine