Creamy asparagus pasta salad

Serves 2

6 pp per serving. I also had half a ciabatta for an extra 4, so 10 in total. 

Ingredients

80g brown fusilli pasta

Low fat oil spray

200g asparagus tips

1 small red onion, thinly sliced

150g cherry tomatoes, halved

80g low fat creme fraiche.

20g green pesto

Fresh basil to garnish

Method

1. Add the fusilli to a pan of boiling water and cook for 8 minutes. 

2. Meanwhile mist a frying pan with the oil and add the onion and asparagus tips, season and fry for about 5 minutes. Add the tomatoes and fry for a further 2 minutes until just softened. 

3. Drain the pasta and return to the pan. Add the veg, the creme fraiche and pesto and mix. Sprinkle with chopped basil. If taking for lunch transfer into two airtight containers and sprinkle with chopped basil, cool then refrigerate.