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   MSGID: 33610.fidonet_cooking@1:105/500 2d46f73d   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fusilli With Asparagus, Sun Dried Tomatoes, & Pine Nuts   
    Categories: Pasta   
         Yield: 4 Servings   
       
        12 oz Thin asparagus;   
              - trimmed & cut diagonally   
              - into 2" pieces   
         3 tb Olive oil   
         1 lb Fusilli   
         3 cl Garlic; minced   
       1/2 c  Oil-packed or rehydrated   
              - sun-dried tomatoes;   
              - cut into 1/4" strips   
              Salt   
              Black pepper; freshly ground   
       1/4 c  Fresh basil or parsley;   
              - chopped   
         3 tb Pine nuts; toasted   
       
     Preheat the oven to 450?F. Lightly oil a baking sheet. Toss the   
     asparagus with 1 tb olive oil and place on the baking sheet. Roast   
     until just tender, 6 to 8 minutes. Remove from the oven and set aside.   
        
     Bring a large pot of salted water to a boil over high heat. Cook the   
     fusilli, stirring occasionally, until al dente.   
        
     While the pasta is cooking, heat the remaining 2 tb olive oil in a   
     large skillet over medium heat. Add the garlic and cook, stirring,   
     until fragrant, about 30 seconds. Add the roasted asparagus,   
     tomatoes, and salt & pepper to taste. Reduce the heat to low and keep   
     warm.   
        
     Drain the pasta and place into a large, shallow serving bowl. Add the   
     asparagus mixture, basil, and pine nuts. Toss to combine. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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