This is a simple and very delicious meal to make. I used rice pasta, homemade pesto, homemade sundried tomatoes and homegrown asparagus. The pesto I used was my parsley and sunflower seed – the sunflower seeds make it an economical pesto (I sometimes use walnuts instead) The recipe for this is here, I make up batches and freeze in ice cube trays for use in recipes.https://quarteracrelifestyle.wordpress.com/2013/02/22/parsley-sunflower-pesto/ Despite the rather humble ingredients this is a really tasty pesto.
The quantities for this dish are approximate, really it’s just a throw together meal depending on quantities available or required.
1 1/2 bunches asparagus (12 – 15 spears?)
Around 3 – 4 cups cooked pasta
1/2 – 3/4 cup pesto
Sundried tomatoes to taste, sliced finely
Preheat the oven to 350 deg. Put the pasta on to cook in boiling, salted water.
Pour a little olive oil into an ovenproof dish. Break asparagus into 3 pieces and roll in oil in dish. Roast in oven 12 minutes turning once.
Drain the pasta and toss the sundried tomatoes and pesto through it. Add the asparagus and fold through gently. Tip into bowl and decorate with a few more slices of sundried tomato.
This recipe originally came from Damn Delicious and she adds mozzarella to it http://damndelicious.net/2012/07/21/pesto-pasta-with-sun-dried-tomatoes-and-roasted/
For dessert we had a vegan avocado/chocolate tart topped with fresh strawberries. I have made this a few times since I found this divine recipe here http://glutenfreegus.com/2012/12/28/387/