World Cuisine

  • 300 g (10 oz) dried penne
  • 250 g (9 oz) fresh asparagus tips
  • 15 g (½ oz) butter
  • 100 g (3½ oz) sun-dried tomatoes in olive oil, drained and thinly sliced, plus 3 tablespoons of the oil
  • 200 g (7 oz) pastrami, chopped
  • 2 teaspoons lemon juice
  • salt and pepper
  • Parmesan cheese shavings, to serve

Cook the pasta in plenty of salted boiling water for about 10 minutes until just tender. Drain and return to the pan.

Meanwhile, scatter the asparagus in a shallow roasting tin. Dot with the butter and season lightly. Place on the upper rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook the asparagus for about 5 minutes until just tender. (The time will depend on the thickness of the spears.)

Put the asparagus, sun-dried tomatoes, the 3 tablespoons olive oil and pastrami in the pan with the pasta. Sprinkle over the lemon juice and season with salt and pepper. Mix well and turn into a shallow ovenproof dish. Place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 5 minutes to heat through. Serve scattered with Parmesan shavings.

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