Ingredients

500g Zafarelli Spirali
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
for pesto
250g sun-dried tomatoes
4 garlic cloves
¼ cup blanched almonds
½ tsp sea salt
⅓ cup olive oil
½ cup grated parmesan

Method

1. Preheat oven to 160C. Place cherry tomatoes onto an oven 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 salt into a food processor and blend until smooth.
4. Drizzle in the olive oil with the motor running to create a paste.
5. Add parmesan and pulse to combine.
6. In a pot of boiling salted water, add pasta and cook as per packet instructions, adding asparagus for the final minute of cooking time.
7. Drain the pasta and asparagus in a colander, refresh under running cold water and place in a large bowl.
8. Stir through the pesto, roasted tomatoes and feta (setting aside a few tomatoes & feta cubes to garnish).
9. Serve salad in a bowl garnished with reserved tomatoes & feta and basil leaves.