|
Spiralli with Asparagus & Panino
Ingredients:
300g small spiralli (small spiral pasta)
200g cherry tomatoes, halved
270g jar Sandhurst Panino Mix
1 bunch asparagus, trimmed and cut into 3cm lengths
½ cup pine nuts, roasted
1 cup fresh basil leaves
120g soft goats cheese, crumbled
Here's How:
- Cook pasta, as directed on packet.
- Meanwhile, cook tomatoes in a non-stick frypan over a medium heat, stirring for 2 minutes. Add undrained Panino Mix and heat, stirring, until warmed through.
- Four minutes before the end of pasta cooking time, add asparagus to pasta and continue cooking. Drain pasta and asparagus; return to pan and stir in Panino mixture and pine nuts, then stir in basil.
- Divide pasta between 4 plates. Top with crumbled goats cheese.
|
)
Goats Cheese Canapés
