240gm ‘angel hair’ pasta
1 onion, chopped
250ml strong chicken stock
200gm fresh green asparagus pieces
300gm cherry tomatoes, halved
2-3 Tblsp fresh chopped parsley
2-3 Tblsp fresh chopped mint
1 clove garlic, crushed
Green salad, to serve
Method
Cook the pasta in plenty of lightly salted boiling water for 10 minutes, or until al dente.
When cooked, drain and keep warm.
Spray a pan with non-stick cooking spray and dry fry the garlic and onion until it softens.
Add the tomatoes and continue cooking until they start to go pulpy.
Now add the stock, asparagus, parsley and mint.
Simmer for 5 minutes.
Pour the sauce over the pasta and lift the pasta through the sauce to combine.
Serve with a fresh green salad on the side.
