Serves: 4
Cook time: 20 minutes
Prep Time: 10 minutes

Ingredients:
1 bunch asparagus (6-7 spears)
15 cherry tomatoes, left whole
2 garlic cloves
3 tablespoons basil pesto
1-2 cups rocket
2 cups penne, uncooked
Olive oil, for cooking
Salt and pepper  

Directions:

1. Pre-heat oven to 180 degrees Celsius.
2. Cook pasta according to packet instructions. Set aside.
3. On a lined baking tray, add asparagus, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper. Place into the oven for 20 minutes, or until the tomatoes have begun to burst.
4. Chop asparagus spears into small bite size pieces and add into a bowl with the tomato, garlic and cherry tomatoes. Add in cooked pasta and pesto. Mix well to ensure the pasta is covered with the pesto!
5. Add the rocket, season with salt, pepper and mix. Eat warm or cold.
   
   

Tips: Swap rocket for baby spinach or penne for a spiral pasta for something different!

Alternatives: You can also add some shredded roast chicken in the salad for some extra protein.