1 bunch asparagus, trimmed
3 tbsp olive oil
1 packet gluten-free pasta
6 sundried tomatoes, cut in strips
1 can of artichoke hearts, drained and halved
20 kalamata olives
3 roasted red peppers, cut in strips
Fresh basil or parsley, coarsely chopped
Lightly steam the asparagus tips for 4-5 minutes, then chop into bite-sized pieces and set aside.
Next, bring a large pan of water to the boil and cook the pasta until al dente (this usually takes 7-8 minutes but check the packet for the exact cooking time).
While the pasta is cooking, chop the artichoke hearts, roasted red peppers, and sundried tomatoes into bite-sized chunks, and mix with the olives and asparagus.
When the pasta is cooked drain it and transfers to a serving bowl. Add the olive oil and stir well to completely coat it.
Add the chopped vegetables and optional tuna/sardines and toss
Top it with fresh basil or parsley.
What are the benefits of this dish?