80 g dried spiral pasta or gluten-free pasta
olive oil cooking spray
1 bunch fresh asparagus, woody ends trimmed
125 g firm tofu, patted dry with paper towel, sliced lengthways
40 g (2 cups) baby rocket
zest and juice of ½ lemon
2 tbsp Providore Series Pesto olives, mixed peppers and sundried tomato pesto
10 g walnuts, toasted, roughly chopped (see tips, below)
5 g shaved Parmesan cheese, to serve
freshly ground black pepper, to serve
Cook pasta in a saucepan of boiling water according to pack instructions or until al dente. Drain well. Return to pan.
Meanwhile, preheat a chargrill pan on high. Spray asparagus and tofu with cooking spray. Add to chargrill. Cook, turning once, for 3-4 minutes or until asparagus is tender and tofu is lightly browned. Cut tofu into cubes. Diagonally slice asparagus.
Add rocket, lemon zest and juice, and pesto to pasta. Toss to combine until rocket starts to wilt. Toss in asparagus and tofu. Divide between shallow serving bowls. Top with walnuts and parmesan. Sprinkle with pepper to serve.