Did you realise that it’s actually National Vegetarian Week? I’m going to try and update with new recipes every single day. For someone who’s lucky if they manage to blog twice a month, this is a big undertaking. I’ve tried it in the past, and failed, but fingers crossed, this year is gonna be my year.
So, today’s is a good recipe for using up the bits and pieces that clutter up your fridge – I can’t afford to waste food, I’m sure you can’t either. I was shocked when I watched Hugh Fearnley-Whittingstall’s ‘War On Waste‘ at how much some people throw away. So the remains of a BOGOF, some half empty packs of pasta and box of tomatoes which was just about to become a science experiment in it’s own right results in……….
Cherry Tomato, Asparagus and Pasta
- 250g cherry tomatoes
- 1 pack asparagus spears (the one I used had 180g and was art of a BOGOF deal)
- 2 tbsp garlic infused olive oil (or just plain)
- 250g pasta – any kind. I used tagliatelle and macaroni as I had half packs of both left from previous dinners.
- hard cheddar/parmesan style cheese to grate over (tho, if you leave it off then this recipe isn’t just vegetarian, it’s vegan)
- Salt and pepper
Start off by bringing a pan of boiling water and salting it before adding the pasta to cook (about 10 – 14 minutes, depending on the type. Best to follow the manufacturers instructions). While it’s cooking, take one tablespoon of olive oil and smear over all the tomatoes and asparagus and place under a pre-heated grill till the tomato skins have burst and the asparagus tips are tinged brown.
Serve with freshly ground pepper and with the grated cheese strewn over.