MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fusilli With Asparagus, Sun Dried Tomatoes, & Pine Nuts
 Categories: Pasta
      Yield: 4 Servings
 
     12 oz Thin asparagus;
           - trimmed & cut diagonally
           - into 2" pieces
      3 tb Olive oil
      1 lb Fusilli
      3 cl Garlic; minced
    1/2 c  Oil-packed or rehydrated
           - sun-dried tomatoes;
           - cut into 1/4" strips
           Salt
           Black pepper; freshly ground
    1/4 c  Fresh basil or parsley;
           - chopped
      3 tb Pine nuts; toasted
 
  Preheat the oven to 450°F. Lightly oil a baking sheet. Toss the
  asparagus with 1 tb olive oil and place on the baking sheet. Roast
  until just tender, 6 to 8 minutes. Remove from the oven and set aside.
  
  Bring a large pot of salted water to a boil over high heat. Cook the
  fusilli, stirring occasionally, until al dente.
  
  While the pasta is cooking, heat the remaining 2 tb olive oil in a
  large skillet over medium heat. Add the garlic and cook, stirring,
  until fragrant, about 30 seconds. Add the roasted asparagus,
  tomatoes, and salt & pepper to taste. Reduce the heat to low and keep
  warm.
  
  Drain the pasta and place into a large, shallow serving bowl. Add the
  asparagus mixture, basil, and pine nuts. Toss to combine. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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