Tangy And Fresh Pasta Sauce With Garden Vegetables

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 bunch asparagus
• 1 bunch cherry tomatoes
• 16 ounces vermicelli
• 3 tablespoons capers, drained
• 2 garlic cloves, chopped
• 1/2 cup fresh flat-leaf parsley
• 1/3 cup extra virgin olive oil
• 2 tablespoons red onions, chopped
• 1 teaspoon dijon mustard
• pepper
• grated parmesan cheese (optional)

Recipe

• 1 steam the asparagus until al dente, usually 3/4 minutes.
• 2 drain and chop asparagus into 2 inch pieces.
• 3 chop cherry tomatoes.
• 4 cook pasta according to the package directions, drain, and toss with a little olive oil so it doesn't stick together.
• 5 in a food processor, combine garlic, capers, parsley, olive oil, red onion, dijon, and pepper and finely chop.
• 6 toss asparagus pieces and cherry tomatoes with sauce and pasta and serve with optional grated parmesan.