Ingredients

Zafarelli Spirali No. 56 500g
2 bunches asparagus, cut into 3cm lengths
1 punnet cherry tomatoes
2 tbsp olive oil
Sea salt & cracked black pepper
250g marinated feta cubes
Basil leaves to garnish

Pesto
250g sun-dried tomatoes
4 garlic cloves
¼ cup blanched almonds
½ tsp sea salt
1⁄3 cup olive oil
½ cup grated parmesan

Method

1. Preheat oven to 160°C. Place cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper.
2. Roast for 20 minutes or until just beginning to soften.
3. Meanwhile, place sun-dried tomatoes, garlic, almonds, and a pinch of salt in a food processor and blend until smooth.
4. Drizzle in olive oil while blending to form a paste. Add parmesan and pulse to combine.
5. In a pot of boiling salted water, cook pasta according to packet instructions, adding the asparagus in the final minute of cooking.
6. Drain and refresh under cold running water, then transfer to a large bowl.
7. Toss through the pesto, roasted tomatoes, and feta, reserving a few tomatoes and feta cubes for garnish.
8. Serve the salad topped with reserved tomatoes, feta, and fresh basil leaves.