Ingredients
• 5 ripe tomatoes (850g)
• 375g fresh egg fettuccine
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 bunch asparagus, cut into 3
• 2 tablespoons pouring cream
• 1/4 cup (20g) finely grated parmesan cheese
• 1 tablespoon pesto
• Extra shaved parmesan cheese
Method
1. Bring a large saucepan of lightly salted water to the boil over a high heat. Cut a cross into the base of each tomato and blanch in the boiling water for 30 seconds. Plunge into cold water, peel away skins and roughly chop. Add pasta to pot and cook according to packet instructions. Drain and set aside.
2. Heat oil in a large heavybased frying pan over a medium heat. Add garlic and cook for 15-30 seconds. Add tomatoes to pan and cook for 3 minutes. Stir in asparagus. Cook for a further 2-3 minutes or until sauce is thick.
3. Stir in cream and parmesan. Season to taste, add drained pasta to pan and toss to coat. Divide amongst 4 plates, drizzle each serve with pesto and serve with extra shaved parmesan.
